- 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
- 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).
Reviews for Pepper Soup
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"(*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!"
"This soup is a wonderful addition to my recipe book and it was so easy to make. I will definately make it again."