Garden Baked Red Peppers
If you have roughly 45 minutes to spend in the kitchen, Garden Baked Red Peppers might be an amazing
Garden Soup
Ingredients
- 1 3 1/2- to 4-pound chicken
- 6 carrots, peeled
- 4 celery stalks
- 1 large yellow onion, quartered
- 2 1/2 teaspoons kosher salt
- 1 teaspoon whole black peppercorns
- 2 tomatoes, roughly chopped
- 1 5-ounce bag baby spinach or 6 cups roughly chopped spinach leaves
- 24 fresh basil leaves
Instructions
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