breaded bell pepper soup with vegetables


This vegetable soup is simple to prepare but quite good to eat. If you want the bell peppers to clearly dominate, leave out the spinach and cabbages.

Instead of using stock, I added the leftovers of a roast chicken that otherwise would have gone to the dog. If you prefer, you can add a fresh or frozen chicken leg instead, but that is very much optional.


This is what you need for 8 quarts / 16 servings:

  • 12 large bell peppers
  • ½ onion
  • olive oil
  • ½ lb. fresh baby spinach leaves
  • 1 cups Brussels sprouts
  • a few broccoli florets
  • up to 2 lbs. old bread
  • S&P
  • your preferred seasonings
    bay leaves etc...
Pic1: breaded bell pepper soup



Pic2: load the pot
Pic3: simmer
Pic4: add bread