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Add a photoThe key to making good pepper soup is to utilize a wide variety of pepper types and seasonings, and in this sense every batch of pepper soup is truly unlike every other. One good tip on making pepper soup is to make certain that the peppers are soft and cooked well - if not the name of this soup can be changed to "instant heartburn". This wonderful soup makes an excellent meal when served with heavily buttered garlic bread and a side salad.
Ingredients
- 2 Bell Peppers chopped fine
- 2 Yellow Banana Peppers chopped fine
- 1 Jalapeno Pepper chopped fine
- 1 small onion diced
- 3 tablespoons butter
- 3 teaspoons brown sugar
- 20 ounces of water
- 2 chicken flavored bullion cubes
- 3 ounces cream
- 1/2 teaspoon each of salt, black pepper, oregano and Italian seasoning
Directions
- In a soup pot place two ounces of water, butter, peppers and onion and place on high heat for ten to twelve minutes or until the water begins to evaporate and the peppers begin to soften.
- Next, add the remainder of the ingredients and allow to cook on medium heat for 40 minutes stirring occasionally.
- Remove half of the ingredients and place them through a blender or food processor to puree them and then return the mixture to the soup pot along with the cream.
- Allow the soup to simmer on low heat for ten minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 881g | |
| Recipe makes 4 servings | |
| Calories 1483 | |
| Calories from Fat 954 | 64% |
| Total Fat 106.08g | 133% |
| Saturated Fat 34.7g | 139% |
| Trans Fat 0.0g | |
| Cholesterol 500mg | 167% |
| Sodium 808mg | 34% |
| Potassium 1385mg | 40% |
| Total Carbs 9.0g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.57g | 4% |
| Protein 116.53g | 186% |
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