Description
A warm and comforting pepper soup filled with tender meat and colorful bell peppers, perfect for chilly evenings.
Ingredients
Scale
- 1 lb of tender meat (chicken, goat, or beef)
- 2 cups of water or broth
- 2–3 cups of bell peppers (any color), chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1–2 tablespoons of ginger, grated
- 1–2 tablespoons of spicy pepper (cayenne or habanero), to taste
- 1 teaspoon of thyme
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- Fresh herbs for garnish (parsley or cilantro)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant, about 2-3 minutes.
- Stir in the grated ginger and let it cook for another minute.
- Add the tender meat, stirring occasionally until it browns, about 5-7 minutes.
- Pour in the water or broth and add the chopped bell peppers.
- Season with spicy pepper, thyme, salt, and pepper to taste.
- Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20-30 minutes until the meat is tender.
- Adjust seasoning if needed and top with fresh herbs before serving hot.
Notes
For the freshest flavor, always use quality ingredients. You can prepare some ingredients ahead of time for smoother cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg