Instructions: Heat oil. Saute onions. Cook about 5 to 10 minutes until soft, but not brown. Add jar of peppers, and the ground pepper. Cook about 5 more minutes. Add stock. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Allow to cool about 5 minutes. Puree. (Half at a time if using blender.) Strain. Return to pot and heat to serving temp.

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