Spicy Bell Pepper Soup

by Rebekahcooked up on October 26, 2011

Well, I’ve dreaded this day, but at long last it is cold for real in Portland. I actually decided not to run during my lunch yesterday because it was in the 40s and I had only brought my regular gear of shorts and a t shirt. I will definitely be busting out the tights and headband tomorrow.

In the meantime, let’s have some soup. Some more soup. Last week it was cinnamon-y. This week it will be spicy and delicious and fresh from my garden. It makes me sad that it will be a while before I can say that again. I’m going to have to drown my sorrows in the box of goodies that arrived today from Amazon. Helloooooooo, French press! Er, Bonjour!

Here’s what you need to make about 6 cups of soup. This will probably sound familiar – the base is very much like the squash soup:

  • Six bell peppers. Not green ones. I substituted a few poblanos in the mix 🙂
  • Two carrots
  • Two celery ribs
  • One small yellow or white onion
  • Garlic to taste. I think I used 3 cloves.
  • Heaping half cup of white rice
  • Heavy shake of cayenne pepper (at least 1/4 tsp)
  • Heavy shake of paprika (same)
  • One bay leaf
  • 1/4 tsp. crushed bell pepper
  • Salt, pepper
  • 4 cups of stock, veggie or chicken is fine, but if you use veggie this recipe is vegan.

The directions are also very similar to last week’s soup. Start by chopping and sauteeing all of your vegetables in the bottom of a large saucepan, a dutch oven or stock pot.

When the veggies are a little soft, add the stock, the rice and the spices. Cover and simmer until the rice is mostly cooked. Then, it’s time to play with the immersion blender (or regular blender or food processor).

Puree the soup completely – it will be very dense, but that’s what I like about fall soups. They are not messing around. This soup will freeze easily. I usually plan about 2 cups to a serving. I’d serve it with some crusty bread, or maybe cheese and corn chips if you’d like it to be a little more faux-Mexican (and who doesn’t like that?).

2 Comments

  1. I just ran into your blog and wanted to tell you how much I like that it is image filled. Lovely photos and great navigation. Hopefully we will meet somewhere on the PDX food blogging trail!! This soup looks incredible. I’m drooling looking at it

    Comment by Sandra Miller — November 4, 2011 at 10:46 am

  2. Thank you, Sandra! I loved visiting yours as well. It’s so cool to meet other local bloggers 🙂

    Comment by bekky — November 4, 2011 at 10:58 am

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Other fall recipes to try:

Lentil & Sweet Potato Chili

Part one of a three-part series on flexible weeknight dinners - a spicy lentil chili you'll be able to use in all kinds of meals!

Loaded Mashed Potatoes

Just in time for your Thanksgiving planning - check it out! I actually had something ready in time for the holiday!

Bacony Shaved Brussels Sprouts Salad

One of my favorite salads to make in the fall! It's great alone or with a bowl of soup.