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Pepper Soup


  • 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.

Nutrition Facts

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


Average Rating: 0
  • 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.

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