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After sampling a similar soup at a summer resort, my daughter and I invented this version. Using a colorful variety of peppers gives it plenty of eye appeal.—Betty Vig, Viroqua, Wisconsin
Nutritional Facts 1 serving (1 cup) equals 158 calories, 7 g fat (3 g saturated fat), 38 mg cholesterol, 818 mg sodium, 10 g carbohydrate, 1 g fiber, 13 g protein.
Originally published as Stuffed Roast Pepper Soup in Country Ground Beef , p9
No More TearsTo reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)
To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)
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Reviewed on Oct. 10, 2011 by mrsfoxridge
We would rather eat this soup than the stuffed peppers we used to love. I always add a couple more peppers to the soup than the recipe calls for
Reviewed on Aug. 24, 2011 by bigmama2921
This is a very good soup. I am glad I tried it. It was very easy to make. My husband thought it was very good. We will add it to our favorite recipes. Linda
This is a wonderful soup. I have made it twice, and my husband really enjoyed it both times. It will be one of our favorite soups from now on.
Reviewed on Feb. 17, 2011 by trish1949
very good flavor
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