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Colorful Bell Pepper Soup Recipe: A Vibrant and Healthy Delight

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Ingredients

Adjust Servings:
2 tablespoons unsalted butter
1 spanish onion (chopped fine, mine was about 3-inch diameter)
2 red peppers (cut into 1/2 inch wide by 1.5 inch long strips. my peppers were about 4 inch across)
2 green peppers (see above)
2 yellow peppers (or orange peppers, see above)
6 cups chicken stock (use swanson brand)
1 teaspoon paprika

Nutritional information

123
Calories
47 g
Calories From Fat
5.3 g
Total Fat
2.5 g
Saturated Fat
13 mg
Cholesterol
260.7 mg
Sodium
14 g
Carbs
1.8 g
Dietary Fiber
5.4 g
Sugars
5.8 g
Protein
2428g
Serving Size

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Colorful Bell Pepper Soup Recipe: A Vibrant and Healthy Delight

Features:
    Cuisine:

    My husband raved about the soup (version #2) . I only made one change, because of what I had on hand. I had two red bell peppers and a lot of skinny sweet peppers. I will definitely make this soup again. Thank you.

    • 80 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Tri-Colour Sweet Pepper Soup, I have been making this sweet pepper soup for over 20 years There are two different versions that we enjoy: the recipe, as posted, with NO sour cream or tomatoes The other version has added Dijon mustard, sour cream and a 14 5 ounce can of diced tomatoes It is a delightfully different soup that used as the base for my Tri-Colour Stuffed Pepper Soup But, this soup is so good, it can stand alone, just as it is For quantities to change out the soup, see the NOTE at the top of the directions , My husband raved about the soup (version #2) I only made one change, because of what I had on hand I had two red bell peppers and a lot of skinny sweet peppers I will definitely make this soup again Thank you , Really simple, and very good Great way to use up a lot of peppers!


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    Steps

    1
    Done

    Note: Directions Are For the Original Sweet Pepper Soup. Sometimes, However, I Like to "mix Things Up". For My Second Version, I Reduce the Chicken Broth to 4 Cups, Add 1 (14 1/2 Ounce) Can Diced Tomatoes (use Del Monte Petite Diced Tomatoes), 1-2 Teaspoons of Dijon Mustard, and 1 Cup of Sour Cream. It Is a Thicker, Heartier Soup That Is Equally Enjoyable, Just Different.

    2
    Done

    Melt One Tablespoon of the Butter Over Medium Heat in a Large Dutch Oven.

    3
    Done

    Sweat the Onions For 5 Minutes Until Translucent and Slightly Yellow. I Keep Them Covered During This Process. If Necessary, Add Additional Tablespoon of Butter So the Onions Do not Burn.

    4
    Done

    Add the Three Different Coloured Peppers, Stirring Well, to Mix the Soft Onions and Butter With the Peppers. Set Timer For 15 Minutes; Every 5 Minutes, Stir the Peppers and Onions and "taste Test" the Peppers to Your Degree of Doneness. We Really Enjoy a Very Soft Pepper So It Takes the Full 15 Minutes to Achieve That Texture.

    5
    Done

    Add the Six Cups of Chicken Broth and the Teaspoon of Paprika and Stir Well, Until Combined. ( If Using the Can of Diced Tomatoes, Use Four Cups of Chicken Broth and the Can of Diced Tomatoes).

    6
    Done

    Bring the Soup to a Boil, Reduce Down to a Simmer and Cover. Every 5 Minutes, Gently Stir the Soup. Simmer For 30 Minutes.

    7
    Done

    If You Choose to Make This a Richer Soup, Use an Immersion Stick Blender to Blend Up the Soup Until It Is Coloured Flecks of the Peppers. Add the Sour Cream and Dijon Mustard, Stir Well Until Heated. Do not Boil!

    8
    Done

    Serve Immediately.

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    Benjamin Kim

    Sushi savant skilled in the art of crafting delicate and flavorful sushi rolls.

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