Ingredients Jump to Instructions ↓

  1. 1 red sweet bell pepper diced small

  2. 1 yellow or orange sweet bell pepper diced small

  3. 1 green pepper diced small (from the freezer if you have it)

  4. 1 small onion diced small

  5. 1 t. margarine

  6. 1 can beef broth (49 oz) I can of water (fill beef broth can to top)

  7. 1 T. beef soup base or bouillon

  8. 3 - 15 1/2 oz. cans diced tomatoes (use one with Italian seasonings if you want) (use your own from the freezer if you want but...a few of them should be "chunky" or diced)

  9. 8 mini-carrots diced small

  10. 1 c. corn (preferably from the garden but you can use frozen or canned)

  11. 1 jar medium chunky salsa (you really don't want heat here just flavor)

  12. 1 T soy sauce

  13. 11/2 t. pepper

  14. 1 t. Italian seasoning (DO NOT use if you use the canned Italian flavored type of tomatoes) I to

  15. 2 T brown sugar.

Instructions Jump to Ingredients ↑

  1. You will need a microwave safe bowl large enough to hold and stir the peppers and onion. You will need a blender if possible. This is really better to do during two days of cooking because you need to let your soup cool enough to put part of it in the blender. But…with ice cubes, it can be done in one day. Place margarine, peppers and onion in a microwave bowl. Cook in micro on high for 2 minutes. Stir and cook 2 minutes more. Continue one or two more times. You just want your veggies soft and not burned. While veggies are cooking, put cans of tomatoes with all of the juice in a large soup pot. I have never used the crockpot for all of this but I suppose you could start with it. After the tomatoes, add the carrots and corn along with the peppers and onions. Stir and simmer for about an hour. After the first hour of simmering I cool part of my soup maybe 1/3 (sometimes adding ice cubes) and put it in the blender to smooth it out. Then I add it back to the original pot and add all of the rest of the ingredients except add only 1 T of brown sugar at first. It is possible you might want a little more sugar or broth if your tomatoes seem too acidy. Place back on the stove for rewarming. Stir to make sure tomatoes are not burning on the bottom of your pot. As you can imagine, having learned from a wonderful “old school” cook (my aunt)…my soup simmers all day long but I am sure it does not need to! Heat on low for at least 2 hours so that flavors blend. Yield: serves 6 Notes: Warm your bowls slightly before serving to keep soup from cooling down too fast. Serve with nice crusty bread or rolls or plenty of crackers, or both.


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