Have-It-Your-Way Tomato and Pepper Soup

Who needs Campbell's? Not me. Especially since my diet doesn't allow it. But some days I'm just itching to open a can of soup, specifically Campbell's tomato soup, which tastes like lunch after morning kindergarten. So I invented my own canned tomato soup, replacing the sweetness I can't add in (no sugar allowed) with the sweetness of assorted bell peppers.

Have-It-Your-Way Tomato and Pepper Soup

2 T canola oil
1 green bell pepper*
1 yellow bell pepper*
1 orange bell pepper*
1 red bell pepper*
Salt to taste
1 28 oz. can tomato puree
1 c. water
1 c. cannellini beans, drained

Pour the oil into a large saucepan with a cover. Put the chopped peppers in the pan and cook for 10 to 15 minutes, until softened and completely overcooked. Add in the entire can of tomato puree, the water and the drained beans. Heat through.

*Because I am cheap, when colored bell peppers are on sale, I buy a bunch of them. Then I wash them, seed them, and roughly chop them. I spread them in a single layer on a baking sheet and throw them in the freezer. When hard frozen, I toss them into freezer bags and have cheap bell peppers ready whenever. As a matter of fact, I throw pretty much everything into freezer bags and have cheap everything ready whenever.

Now, for the have-it-your-way part:

In the mood for Italian? Add 2 teaspoons of Italian seasoning and simmer for 10 minutes. Then serve with grated Parmesan cheese and garlic bread.

Want a little Andalusian flavor? Add 3 teaspoons Spanish smoked hot paprika, simmer and serve with good olives and good bread topped with sliced Serrano ham.

Mexican? Add 1 to 2 tablespoons chili powder, 2 tablespoons cumin, and top with crumbled tortillas and shredded jack cheese.

French? This is totally NOT French. But you could puree it with an immersion blender, add some herbes de Provence, serve it cold, and act really pretentious.

See? Have it your way. Quick, easy, keeps great in the fridge and tastes good. You can also puree it and use it as a base for pasta sauce (add sausage) or to revive leftover meats--think yesterday's grilled chicken or leftover pot roast. As a matter of fact, you did such a great job making the soup, I say you've earned the right to act pretentious no matter what you've added to it.