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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I used to make this soup at a restaurant I worked at and it was by far one of the favorites. You can just use green peppers if you want, but I prefer to use a combination of peppers to add more color to the soup. Ingredients:
4 cups water |
4 tablespoons chicken bouillon powder |
2 medium potatoes, grated |
2 medium carrots, grated |
2 stalks celery, finely chopped |
1 large onion, finely chopped |
1 1/2 cups green peppers (total) or 1 1/2 cups red peppers (total) or 1 1/2 cups yellow peppers, finely chopped (total) |
1/2 cup flour |
2 teaspoons salt |
1 teaspoon pepper |
1 cup water |
6 cups milk |
Directions:
1. Mix 4 cups water, chicken bouillon powder, potatoes, carrots, celery, onion and peppers in a large pot.
2. Bring to a boil.
3. Cover and simmer 20 minutes or until vegetables are tender.
4. In a separate bowl, mix flour, salt, pepper and 1 cup water together until smooth.
5. Stir flour mixture into soup.
6. Continue stirring until soup thickens.
7. Add milk and heat through.
8. Makes a large pot.
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