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Campbell's Pepper Pot Soup Copycat Recipe

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Campbell's Pepper Pot Soup, 10.5Ounce Cans (Pack of 12) Pricepulse
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Description

Campbell’s pepper pot soup copycat recipe is a delicious and easy to make version of the classic Campbell’s soup. This soup is made with a blend of bell peppers, onions, garlic, and tomatoes, which give it a unique and flavorful taste. The soup is also loaded with protein, making it a great way to get your nutrition in a tasty dish. This soup is perfect for a cold winter night or as a light lunch. It’s also a great way to use up leftovers and make sure nothing goes to waste.

Prep Time

This soup is easy to make and doesn’t take too much time. The prep time for this soup is about 10 minutes. You will need to chop the bell pepper and onion, mince the garlic, and dice the tomatoes. You can also use pre-chopped vegetables to save time.

Cook Time

Once you have all of the ingredients prepped, the cooking time for this soup is about 20 minutes. The soup will need to simmer until the vegetables are tender and the broth has reduced. You may need to adjust the cooking time depending on how thick you want the soup to be.

Ingredients

  • 1 tablespoon olive oil
  • 1 bell pepper, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 can diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the bell pepper, onion, and garlic and cook, stirring, for 5 minutes or until the vegetables are softened.

2. Add the tomatoes and their juices, vegetable broth, black pepper, paprika, oregano, salt, and red pepper flakes. Stir to combine.

3. Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes or until the vegetables are tender and the soup has reduced.

4. Serve the pepper pot soup hot with crusty bread or crackers.

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring spoons
  • Tablespoon

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. If you are storing the soup in the freezer, make sure to cool it completely before transferring it to an airtight container.

Nutrition: Per Serving

Calories: 143, Fat: 5g, Protein: 4g, Carbs: 21g, Fiber: 4g

Recipe Tips

This soup is a great way to get in your daily dose of vegetables. You can also add other vegetables like carrots, celery, or mushrooms for even more nutrition. If you don’t have vegetable broth on hand, you can substitute it with chicken or beef broth. You can also add a can of drained and rinsed black beans to the soup for added protein.

For a creamier soup, you can add a cup of heavy cream or half and half. You can also add a tablespoon of butter or olive oil to give the soup a richer texture. If you like your soup spicy, you can add more red pepper flakes or a pinch of cayenne pepper.

This soup is also great with a side of crusty bread or crackers. For a heartier meal, you can add cooked rice, farro, or quinoa to the soup. You can also top the soup with shredded cheese, sour cream, or Greek yogurt for added flavor.


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