Spicy Pepper Fennel Soup

joop's Note:

I had leftovers that needed to get used up today: sliced peppers and shredded carrots. I fluked into this amazingly tasty soup so thought I'd immortalize it. It's heart smart, crazy healthy and fully vegan. Serve with a good crusty bread for a spicy hearty dinner.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 teaspoon olive oil
• 1 whole white onion, chopped
• 1 -2 tablespoon minced garlic
• 1 teaspoon marjoram
• 1 teaspoon fennel seed
• 8 cups water
• 2 tablespoons low sodium vegetarian chicken bouillon
• 2 tablespoons apple cider vinegar
• 1 large green pepper, chopped
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 cup shredded carrot
• 1 chipotle chile in adobo (pick a big one and throw it in, sauce and all)
• 1 cup french blue lentils

Directions:

1. Saute onions and garlic in oil in a soup pot over medium heat until onions are clear.
2. Add fennel and marjoram, saute to coat.
3. Add water, bouillon, vinegar, veggies and chipotle and bring to a boil.
4. In 15 minutes put your immersion blender in the pot and puree (alternately, transfer to a blender/food processor and puree thoroughly).
5. When the soup is smooth, add lentils and boil 15 minutes.