Total Pageviews

Friday, August 23, 2013

Three Pepper and Pasta Soup

Three different peppers give this soup a kick, and with the addition of plenty of oregano, a good dose of extra virgin olive oil, and a quick glance in the produce drawer of your refrigerator, you should be able to toss together a soup that calls for seconds.

 My husband is one of those carnivore types, so I make a good number of little meatballs, seasoned with a dash of oregano and a sprinkle of Cavender's Greek Seasoning. If you are not currently using this fabulous seasoning, your life is missing something.

Just a few basics, like a carton of broth, an onion, and a can of tomatoes will get you started. Though the soup itself is delicious and filling, hubby and I put everything on a bed of pasta. Elbow macaroni, tiny shells, Ditalini, even barley. There are so many options!

  • Pasta, if desired. Cook separately, coat lightly with olive oil and set aside. Time the cooking of your pasta so it is coming out of the pot hot when your soup is finished.

  • Meatballs or cubes of chicken if desired, cooked and set aside

  • Extra virgin olive oil
  • 1 onion
  • 2-3 cloves of garlic - minced
  • 2-3 stalks of celery, diced
  • 2-3 jalapenos, stems removed, veined, seeded, diced)
  • 1 or 2 orange or red bell peppers, stems removed, veined, seeded, diced)
  • 32 ounce carton of broth (I use chicken broth)
  • 1  28-ounce can of tomatoes. Do not drain. Use diced, or dice them if whole.
  • 4 ounce jar of pimentos, drained
  • Fresh oregano and / or dried oregano

Over medium heat, saute onions and garlic in a large pot with a heavy bottom. Add bell peppers and jalapenos, stirring well, allow to saute for about four minutes. Add celery, cook a few minutes longer. Add broth and tomatoes, stir well. Bring to a boil, reduce heat and simmer until vegetables are tender. Add drained pimentos. If you choose to add cooked meat, you may add it now.

In a small saucepan, heat enough olive oil to coat several tablespoons of fresh oregano. I actually prefer to add both fresh and dried oregano to the olive oil. Saute the oil and oregano until the fresh oregano wilts and the kitchen is beginning to smell divine.

Pour the olive oil and oregano into the soup. Stir well. Serve alone, with bread, or over pasta.     

Don't be afraid to get creative. Use vegetable broth instead of chicken broth. Add sliced zucchini.
Use a red and an orange bell pepper.

Bon appetit!

No comments:

Post a Comment