PEPPER STEAK SOUP RECIPES

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PEPPER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pepper Soup Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 6

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

Steps:

  • 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 : Calories 113 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 39mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 11g protein.

STEAK-N-VEGETABLE SOUP RECIPE: HOW TO MAKE IT



Steak-n-Vegetable Soup Recipe: How to Make It image

This weeknight steak soup packs rich flavor into a light broth. My family loves the blend of southwestern flavors. —Rebecca Ridpath, Cedar Park, Texas

Provided by Taste of Home

Categories     Lunch

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

1 tablespoon canola oil
1 beef top sirloin steak (about 1 pound), cut into 1-inch pieces
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 package (16 ounces) frozen vegetables for stew, thawed
1 jar (16 ounces) picante sauce
2 cans (14-1/2 ounces each) beef broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup fresh baby spinach

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more., Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.

Nutrition Facts : Calories 191 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 1144mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 17g protein.

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