Title: Creamy Green Pepper Soup
Categories: Soup Vegetable
Yield: 3 Servings

1		Med. green pepper chopped (1/2 cup)
1		Sm. onion chopped (1/4 cup)
1/4	c	Water
1	cn	(10 3/4-ounce) condensed cream of celery soup
1 3/4	c	Milk

In 1 1/2-quart covered saucepan cook green pepper and onion in water, till tender. Do not drain. Stir in condensed soup then milk. Heat through, stirring occasionally. Cover and chill thoroughly. Float green pepper rings atop, if desired.

Makes 3 or 4 servings.

Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa

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