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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
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES: 8 servings


  • 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

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.


  1. 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.
Originally published as Pepper Soup in Taste of Home Ground Beef Cookbook 1999, p147

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Reviewed Dec. 25, 2010

"(*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 Oct. 15, 2010

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

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