Pepper Soup Recipe

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This is my version of a soup we enjoyed at a restaurant. With green, red and yellow peppers, it's so colorful. I like to serve this slightly spicy soup with grilled cheese sandwiches. - Debbie Fails, Neenah, Wisconsin

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  • 8 Servings
  • Prep: 5 min. Cook: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 each large green, sweet red and yellow pepper, chopped
  • 1 large onion, chopped
  • 1 can (46 ounces) V8 juice
  • 1/2 to 1 teaspoon cayenne pepper
  • Salt and pepper to taste

Directions

  • In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. Yield: 8 servings (2 quarts).

    Pepper Soup already has some zip form the cayenne pepper. But if you like foods even hotter, stir in some chopped jalapeno peppers.

Nutrition Facts: 1 serving (1 each) equals 113 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 39 mg sodium, 6 g carbohydrate, 1 g fiber, 11 g protein.

Pepper Soup published in Taste of Home Ground Beef Cookbook , p147

Menus, videos and more

This rich and creamy soup makes the most of fresh red peppers, and is sure to warm you up this fall season.


VIDEO: Easy Red Pepper Soup

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