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Authentic Pepper Pot Soup

Submitted by: Holly
Honeycomb tripe and strips of bacon are cooked with aromatics, chopped carrots and potato in this soup which is thickened with a roux. 

Pepper Pot Soup II

Submitted by: Janet Marks
Made with cubed steak, beans, and spaghetti- this recipe makes a hearty soup that's perfect for a cold winter day. 

Photo of: Red Pepper Soup

Red Pepper Soup

Submitted by: Judi
Chopped red peppers, onion, and garlic are sauteed in butter, simmered in chicken broth, pureed, strained and reheated with heavy cream to create this flavorful soup. 

Photo of: Poblano Chile Pepper Soup

Poblano Chile Pepper Soup

Submitted by: Holly
This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful. 

Stuffed Pepper Soup II

Submitted by: Barb Heberling
Uncooked white rice is added to ground beef which has been sauteed with green peppers, onions and garlic in this tomato based soup seasoned with cinnamon and parsley. 

Cream of Spinach Soup

Submitted by: Joyce Marciszewski
Sauteed chopped spinach is added to a roux-thickened mixture of milk and chicken bouillon for a fast and easy-to-prepare soup. This technique works well with a variety of vegetables. 

Photo of: Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

Submitted by: Carol Crane
Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this creamy soup. 

Winter Solstice Soup

Submitted by: Sara Mayes
Cooked potatoes, onions and carrots are pureed with milk in this soul warming soup seasoned with thyme, bay leaf and parsley. 

Photo of: Stuffed Pepper Soup IV

Stuffed Pepper Soup IV

Submitted by: Kate
Browned ground round and cooked rice are combined with chopped onions and green peppers with tomato sauce and beef broth in this soup seasoned with thyme and sage. 

Fat-Free Vegetable Soup

Submitted by: William Anatooskin
This healthy soup is loaded with flavor and nutritious vegetables! Green bell peppers, cabbage, and cauliflower figure prominently in this ambrosial dish. 
 
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