Red Bell Pepper Soup

• 2 tablespoons olive oil
• 1 large onion, diced
• 8-10 red bell peppers, seeded and chopped
• 6 cloves garlic, minced
• 1 cup dry white wine
• 1 (28 ounce) can chopped tomatoes in puree
• 8 cups chicken stock
• 2 teaspoons cayenne pepper
• 2 teaspoons Worcestershire sauce
• 1 tablespoon rice wine vinegar

Heat olive oil in a large stockpot over medium high heat until hot. Sauté the onion, peppers and garlic until tender, about 5 minutes. Add wine and cook over high heat until reduced by one half. Add tomatoes and chicken stock, and bring the mixture to a boil over medium high heat. Reduce the heat to low and simmer 25-30 minutes. Add the last three ingredients. Serve with cornbread.