Red Hot Soup | Cooking Professionally

Ingredients

• 6 medium sweet red peppers, chopped
• 2 medium carrots, chopped
• 2 medium onions, chopped
• 1 rib celery, chopped
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cans chicken broth, one 49.5-ounce and one 14.5-ounce
• 1/2 cup long-grain rice, uncooked
• 2 tablespoons fresh thyme, minced, or 2 teaspoons dried thyme
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/8-1/4 teaspoon cayenne pepper
• 1/8-1/4 teaspoon crushed red pepper flakes
• bacon, optional, cooked and crumbled