bell pepper and beansprout soup

2020-10-13

This is quite a soup.
Make sure you roast and peel the bell peppers to avoid getting a bitter aftertaste.

INGREDIENTS

This is what you need for 4 quarts = 8+ servings:

4-6 lbs. green bell peppers
1 lb. beansprouts
S&P

optional:

chicken legs
hot sauce

Pic1: bell pepper & beansprout soup, hot sauce

Directions

Pic2: bell peppers
Pic3: blended
Pic4: beansprouts

Roast and peel and core the bell peppers.
Cover with water / stock.
Bring to a boil. Simmer for 10 minutes.
Use a blender to puree the bell peppers until smooth.
Optional add chicken legs for added flavor.
Simmer for 20 minutes.
Wash and rinse the beansprouts.
Add to the soup

Pic5: pureed bell peppers, beansprouts
Pic6: chicken legs
Pic7: served

Simmer 5-10 minutes longer.
Chicken legs need to be fully cooked before serving them.
Serve and enjoy.

Serving suggestion:

Add chipotle hot sauce. (Pic1)