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breaded bell pepper soup with vegetables

2016-10-27

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.

INGREDIENTS

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

Directions

 

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

• If desired, roast and peel the peppers.
• Core and slice the peppers.
• Heat some olive oil in a 12 qt. stock pot.
• Stew the onions until beginning to brown.
• Add the bell peppers and Brussels sprouts. (Pic3)
• Stew over high heat for 10 minutes, stirring frequently.
• Add spinach and broccoli.
• Add about 6 qts water or chicken stock, S&P, seasoning to taste.
• Optional:
  • Add a chicken leg for additional flavor.
• Bring to a boil over medium heat, reduce and simmer for 30 minutes.
• Stir occasionally.
• Optional:
  • Add crushed dry bread to taste.
    I only used 2 breakfast rolls, but a big pot like this can take a lot more.
  • Stir in the bread and simmer 5-10 more minutes.
  • Alternatively, add the bread to each bowl instead of to the pot.

• Adjust the seasoning.
• Serve in a large bowl.
• Enjoy.

 

• Home
• Soups
• Meats
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• Eggs
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• Other