*update - you can use green peppers and it tastes the same - just not as pretty, but way less to make since red peppers are twice as much! I only used 1 red pepper and half a green pepper for color, and this still turned out great. I also did not skin them, or blend up the cooked veggies, just made sure they were good and shredded/tiny. I like some texture to my soup. I also used diced tomatoes instead of fresh ones. A heaping blob of sour cream is a MUST with this recipe and goes awesome with grilled mozzarella cheese sandwiches.

Reviewed On: Apr. 1, 2009