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Pepper Soup

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 (2 quarts)


  • 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.
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 each: 113 calories, 5g fat (2g saturated fat), 28mg cholesterol, 39mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 11g protein.

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  • jrh8792
    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!

  • DebSperberg
    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.