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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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Pepper Soup Recipe

Prep: 5 min. Cook: 30 min.

Yield: 8 Servings

5 30 35

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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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.

Nutritional 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.

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

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Pepper Soup

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Reviewed on Dec. 25, 2010 by jrh8792

(*Note to Editor-correct typo in recipe, it's 64Oz. Not 46) This recipe played to rave..and I mean rave reviews from a good cross-section of adults at a Christmas Eve "come & go" party!

Reviewed on Oct. 15, 2010 by DebSperberg

This soup is a wonderful addition to my recipe book and it was so easy to make. I will definately make it again.