Pepper Soup
TOTAL TIME: Prep: 5 min. Cook: 30 min.
YIELD: 8 servings (2 quarts).
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
Ingredients
-
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
Directions
-
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.
Nutrition Facts
1 each: 113 calories, 5g fat (2g saturated fat), 28mg cholesterol, 39mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 11g protein.
© 2024 RDA Enthusiast Brands, LLC