226 pepper soup recipes

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.

A hearty Romanian cabbage soup layered with smoky bacon, green peppers, and fresh herbs, then finished with a velvety egg yolk and cream liaison. This ciorba is a full meal in a bowl.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Classic Cuban black bean soup simmered with smoked ham, green pepper, cumin, oregano, and a splash of dark rum. Topped with chopped hard-boiled egg and raw onion.

Beef barley soup made from braised short ribs, canned tomatoes, pearl barley, and a load of carrots, celery, and bell pepper. The ribs simmer first to render rich beef flavor before the vegetables and barley go in.

Hidden vegetable soup with pureed carrots, cabbage, celery, and peppers blended into a tomato-salsa base with brown rice. Picky eaters won't spot a single veggie chunk.

Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.

Colorful vegetable soup with fennel, carrots, zucchini, red pepper, and mushrooms in herb-infused chicken broth. Freezes beautifully and feeds a crowd with a Parmesan finish.

Chunky gazpacho with diced cucumber, bell pepper, carrots, celery, and fresh tomatoes in a spiced tomato juice base. A no-cook chilled soup for hot summer days.

Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.

Easy garlic bean soup: white beans simmered with a whole head of roasted garlic and a sweet roasted red pepper. Five ingredients, naturally vegan, deep slow-cooked flavor.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Maryland-style spicy crab soup simmered with chicken wings, tomatoes, corn, and green peas. Seasoned with Old Bay-style spices and lemon pepper for that Chesapeake Bay kick.

Slow-simmered black bean soup with smoky ham hocks, bell peppers, and a whole sour orange for a subtle citrus depth. Thickened with browned flour for a rich, velvety bowl of Southern comfort.

A from-scratch black bean soup: dried beans simmered with smoky ham hocks, then a cumin-scented sofrito of peppers and onions, tomatoes, and a bright splash of red wine vinegar. Deep, hearty, and soulful.

Vegetarian kale and potato soup builds a rich stock from kale stems and potato peels, then layers in olive oil, garlic, red pepper flakes, and torn kale leaves. Rustic, zero-waste cooking.