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Pepper Soup Recipe

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. YIELD: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


  • 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).

Recipe Note

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

Reviews for Pepper Soup

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jrh8792 User ID: 4055302 83029
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!"

DebSperberg User ID: 4830685 46642
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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