2. Bring to a boil, cover, reduce heat, and simmer for 20 minutes.

3. With a slotted spoon, scoop out vegetables and transfer to a blender or food processor. Add a little of the broth and whirl or process until smooth. Return red pepper puree to broth in cooking pan. Mix in lemon juice. Taste, and add salt if needed.

4. Reheat to serving temperature. Serve hot, garnishing each serving with a few leaves of parsley. Makes 5 1/2 cups, 4 or 5 servings.