8 Peppers Vegetable Soup

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8 Peppers Vegetable Soup

Production: 10 – Serving
Preparation: 20 Minutes
Cooking: 60 Minutes

Nothing’s better than a good vegetable soup to enjoy all the flavors of summer.
For this recipe, we added a touch of exotic peppers to blend with all these wonderful vegetables.

Feel free to vary the vegetables according to your taste.
And for the hard-core carnivores, you can add some cooked chicken or beef just before serving.

8 peppers vegetable Soup
Ingredients:
Carrots – [4]
Celery – [2 cups]  (500 ml.)
Onion (large) – [1]
Leek – [2]
Choped Parsley – [1/2 cup]  (125 ml.)
Zuchinni – [1/2 cup]  (125 ml.)
Cabbage – [1/2 cup]  (125 ml.)
Turnip  – [1/2 cup]  (125 ml.)
Plum Tomatoes (28 oz. can) – [1]
Water – [4 cups]  (1 L.)
Chicken broth  – [2 cups]  (500 ml.)
Pepper (8 pepper mix) – [1 tablespoon]  (15 ml.)
Oregano – [1/2 tablespoon]  (8 ml.)
Dried thyme – [1/2 tablespoon]  (8 ml.)

Steps:
1- Chop all the vegetables.
2- Slice the tomatoes too. Keep the juice from the canned tomatoes.
3- Bring water and broth to a boil in a saucepan large enough to hold all the vegetables.
4- Add vegetables (except tomatoes) and simmer for 30 minutes.
5- Grind the peppercorns in a mortar.
6- Add the tomatoes and their juice, herbs, grinded pepper.
7- Adjust the salt to taste.
8- Simmer another 30 minutes.