PEPPER POT SOUP RECIPES

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PEPPER POT SOUP RECIPE - FOOD.COM - FOOD.COM - RECIP…



Pepper Pot Soup Recipe - Food.com - Food.com - Recip… image

I used to make this soup at a restaurant I worked at and it was by far one of the favorites. You can just use green peppers if you want, but I prefer to use a combination of peppers to add more color to the soup.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8-10 serving(s)

Number Of Ingredients 12

4 cups water
4 tablespoons chicken bouillon powder
2 medium potatoes, grated
2 medium carrots, grated
2 stalks celery, finely chopped
1 large onion, finely chopped
1 1/2 cups red peppers (total) or 1 1/2 cups yellow peppers, finely chopped (total)
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
1 cup water
6 cups milk

Steps:

  • Mix 4 cups water, chicken bouillon powder, potatoes, carrots, celery, onion and peppers in a large pot.
  • Bring to a boil.
  • Cover and simmer 20 minutes or until vegetables are tender.
  • In a separate bowl, mix flour, salt, pepper and 1 cup water together until smooth.
  • Stir flour mixture into soup.
  • Continue stirring until soup thickens.
  • Add milk and heat through.
  • Makes a large pot.

Nutrition Facts : Calories 216.2, FatContent 7.4, SaturatedFatContent 4.3, CholesterolContent 26, SodiumContent 1415.2, CarbohydrateContent 29.3, FiberContent 2.8, SugarContent 3.3, ProteinContent 9.1

STUFFED PEPPER SOUP RECIPE: HOW TO MAKE IT



Stuffed Pepper Soup Recipe: How to Make It image

I was talking about stuffed peppers with the other cooks at the restaurant where I work. We decided to mix similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 11

2 pounds ground beef
6 cups water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
2 cups cooked long grain rice
Chopped fresh parsley, optional

Steps:

  • In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking it into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.

Nutrition Facts : Calories 337 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 1466mg sodium, CarbohydrateContent 30g carbohydrate (13g sugars, FiberContent 4g fiber), ProteinContent 24g protein.

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