Soup with bell pepper - healthy recipes on how to prepare aromatic soup with bell pepper. Soup with red pepper Delicious soup with bell pepper

At the end of summer, vegetables become increasingly cheaper, which allows us to diversify our diet. In addition to winter wraps, you can prepare delicious and useful first dishes such as vegetable soup. Tomato and pepper soup recipe It is simple, it is prepared quickly, and the cost of such a first course is minimal. Cooked vegetable soup will allow you to diversify your diet, since borscht and soups become boring during the fall and spring.

Ingredients for vegetable soup

Depending on the thickness of the soup and its richness, the amount of ingredients can be varied and changed. If you want to get rich and, then it can be cooked in meat broth, which, in addition to being nutritious, increases the cooking time of the first dish. You can cook an “empty” soup from just vegetables, which will not affect the family budget and will allow you to quickly prepare delicious dish for the whole family.

To cook soup without broth we need the following products:

- 5-10 medium-sized potatoes (the number of potatoes will affect the thickness of the soup);
- three or four fresh fleshy tomatoes;
- three or four sweet bell peppers (to make the soup more beautiful, you can choose yellow or orange pepper);
- one carrot and one onion;
- a couple of tablespoons of vegetable oil;
- salt, freshly ground pepper mixture, herbs (dill and parsley).

Vegetable soup recipe

Because vegetable soup If it cooks quickly, you will first need to peel the vegetables and chop them. The carrots are cut into small strips and fried in a frying pan, then the onion, cut into thin quarters of rings, is added to the carrots and also fried. Next, the sweet pepper, cut into thin half rings, is sent into the frying pan, it is given time to fry and stew. The last thing to go into the pan is a tomato cut into thin slices, which gives the soup color and acidity.

In the process of frying and stewing tomato slices, a thin skin peels off them, which is not particularly pleasant to eat, and you have to take it out of a spoon. To make vegetable soup more convenient to eat, you can peel the tomatoes and then cut them. This does not affect the taste, and eating the soup becomes much more enjoyable, since you do not need to constantly fish out the skins of the tomatoes. If you don’t like the skin of the peppers, you can also peel the peppers before slicing them, which will further increase the ease of eating the soup.

While the frying soup is being prepared, you cut the potatoes into small cubes and place them in the pan. After the water and potatoes boil, add some salt to the future soup and reduce the heat. If you want to make the soup thicker, then in addition to more potatoes, you can add a little cereal (buckwheat or rice). We most often cook vegetable soup without grains, since we get tired of buckwheat soup during the winter. The youngest son loves thick first courses and therefore we have a lot of potatoes in soups and borscht, which makes the dish more filling.

After the potatoes in the vegetable soup are almost ready, you add the roasted vegetables to it and let it simmer for about five minutes over low heat. If you want to make the soup more vitamin-rich, then after frying, add some chopped herbs to the pan. You can add chopped greens directly to bowls when vegetable soup poured and served. We most often serve sprigs of greens on the table, and each member of the household eats as many vitamins as they want.

Bell pepper soup is often prepared in the summer. It can be served not only hot, but also cold. The soup is prepared using broth. Except bell pepper other products are added to it, which emphasize the taste, aroma and originality of the dish. You will read about this in the article.

Making classic bell pepper soup

This dish requires a minimum of time and products, so every housewife can prepare it to please her family. To prepare it you will need about 300 g of pork. Just don't use the spatula, as it's greasy. Pork tenderloin is best. Take 2 bell peppers of different colors, 1 pc. onions and carrots, 5 or 6 pcs. medium potatoes, some spider web noodles and greens to your taste.

Cut the pork into cubes, fry a little in a frying pan and place in a saucepan. Pour 1 liter of water here. While the meat is cooking, cut the potatoes, peppers, onions and carrots into small cubes.

Place 5-7 g of butter in a frying pan, add 2 tbsp. l. broth and lightly fry the onion until it becomes transparent, but not golden. Then add coarsely grated or chopped carrots. Fry the vegetables.

Now you can add pepper to them. Fry again until soft and set the pan aside.

When the meat is cooked and the broth is ready, add potatoes to it and boil for about 15 minutes. However, check periodically to make sure it doesn't get overcooked. After all, it all depends on the type of potato.

Then add the fried vegetables to the pan with the broth. Let everything boil together for 3 minutes after boiling. Add salt to taste. For a 1 liter container, 5 g of salt is enough. Now you can add vermicelli. If you took the “spider web”, as stated in the recipe, then just boil for 2 minutes, put 5 g of butter in the pan, cover with a lid and remove from heat.

While the soup is steeping, finely chop the greens. Parsley is great for this summer dish. Pour it onto a plate when serving. So the classic soup with bell pepper is ready. The recipe is very simple and accessible to every housewife.

Add tomatoes

Many housewives love to experiment in the kitchen. Try making soup with tomatoes and bell peppers. Only they need to be put not in a pan, but in a frying pan. There is an opinion that then the soup turns out much tastier and healthier.

Prepare the dish as described in the previous recipe. You can add any cereal. After putting the peppers in the pan, finely chop 2 tomatoes (or make 100 g of tomato juice). They need to be added when the peppers are fried. Let the tomatoes simmer for two minutes, and the frying can be removed from the heat.

Chicken broth soup

There is an opinion that the dish turns out more summery and fresh. To make chicken bell pepper soup with chicken broth, take a small chicken, process it and place it in a pot of water. Put it on fire. When the water boils, drain it. After all, the first broth is considered harmful.

Now you can fill the chicken with new, fresh water and cook the broth that you will need to make the soup.

Cream soup with bell pepper

It can also be served cold. It is very easy and simple to prepare. First, boil the meat into pieces. You'll get a nice, clear broth if you add one protein, which helps get rid of the cloudy color.

Then fry the onions, carrots, bell peppers and tomatoes in a frying pan. Place the potatoes in the broth and cook until half cooked. Now you can add the fried vegetables to the same container. Boil the soup for about 15 minutes until the potatoes are very soft. Then when whipping there will be no extra lumps left.

While the potatoes are cooking, add salt to the broth. You can add to it bay leaf for 2 minutes for scent. However, you will need to remove it. When the soup is cooked, remove it from the heat and let it cool slightly. Then beat the contents of the pan with a blender and you will get a very tasty soup with bell pepper.

You can improvise and add your favorite spices and ingredients in this dish. Some housewives even put fresh cucumbers. The result is a soup with a unique and original taste. And when whipped, the dish becomes bright in color, with light green and pink hues. It all depends on the number of tomatoes and cucumbers.

You can decorate the dish with parsley, green peas and even canned pineapple. will highlight the color and give an unforgettable aftertaste, and the pineapples will create a sweetish taste that goes perfectly with chicken broth.

You can add fresh, finely chopped garlic to the soup to enhance the flavor. If your household likes spicier dishes, then add half a red hot pepper.

Try to add not only bell peppers to the soup, but also tomatoes. They emphasize the color, taste and further complement the aroma of the dish. You can even add tomato juice along with the tomatoes. The soup becomes more saturated in color.

It is advisable to pour the frying into the pan 2 minutes before the dish is ready. Then the potatoes will not have time to turn red.

For transparency, it is not necessary to add egg white. You can first cook the broth over high heat. But only until it boils. Then remove the foam and continue cooking over low heat. For transparency, add a piece of ice to the hot broth and bring to a boil.

If you have a piece of dry cheese left, don’t rush to throw it away. Add it to soup with tomatoes and bell peppers. You will be surprised what aroma and pleasant taste cheese adds to a dish.

Chicken soups are equally loved by both adults and children. Even the smell of fresh chicken broth increases your appetite. And for housewives, the positive thing is that they are simple and quick to prepare. Chicken broth makes an excellent base for absolutely any soup. In summer, when available fresh vegetables, you can cook chicken soup with bell peppers.

This dish will become a favorite on your summer menu. Not only can it be prepared quickly, it also opens up space for imagination. After all, you can cook it with chicken broth or with vegetables. And the bright colors of multi-colored bell peppers will certainly lift your spirits.

Beneficial properties of bell pepper

All vegetables only provide benefits to the body. And bell peppers are no exception. It contains a large number of vitamins and minerals. And many housewives love it for its variety of colors. After all, it can be not only green, but also yellow, red, orange and even purple. And they differ in both variety and vitamin composition:

Red contains large amounts of carotene and lycopene. It also leads among its brothers in the content of vitamins A and C. The orange variety of bell pepper is close in vitamin and mineral composition to red. And the benefits from them are almost the same. For example, they are both very useful for children's growing bodies.
Yellow varieties contain small amounts of lycopene and significantly more carotenoids. The yellow vegetable is the leader in potassium content. Therefore, its benefits are indispensable for the heart. And its high phosphorus content makes it beneficial for bones.
Green contains substances called phytosterols. They are a plant analogue of cholesterol. And they help reduce the level of “bad” cholesterol in the human body.

All varieties of bell peppers contain large amounts of B vitamins. They help slow down the aging of blood vessels and capillaries. Due to this, atherosclerotic plaques form more slowly. And, as a result, the risk of stroke and heart attack is reduced.

Bell peppers must be included in the diet of smokers or people who are often exposed to passive smoking. Scientists conducted research and came to the conclusion that tobacco smoke causes a deficiency of vitamin A. And bell pepper is able to replenish its amount in the body.

Bell pepper will also help cope with depression, bad mood and insomnia. And not only because it is bright and colorful, but thanks to B vitamins. Peppers are useful both for bad mood and loss of strength.

Contraindications

People who have high stomach acidity should not consume a lot of sweet peppers. The alkaloids and phytoncides it contains irritate the stomach. And this can cause exacerbation of ulcers and gastritis. This can be avoided by thermally treating the pepper.

How to choose and save correctly

In order for a product to benefit the body, it must be chosen correctly. Tasty and healthy bell peppers have a shiny skin, no spots, wrinkles or cracks. It can be stored in the refrigerator for up to a week. But there is no need to put it in a plastic bag. There it can suffocate and begin to quickly deteriorate.

The best way to preserve your harvest for a long time is to freeze it. To do this, you need to clean it of seeds and stalks. If you plan to stuff it, then you need to leave the whole fruits. For roasts, soups and stews, cut into strips. Place in an airtight container and freeze.

Soup recipe

Cooking time: 40 minutes.

The recipe serves 8 people.

Ingredients:

chicken breast - 700 g;

2 liters of water;

4 medium potatoes;

2 small carrots;

1 onion;

2 cloves of garlic;

1 piece bell pepper;

4 tbsp. spoons of vegetable oil;

salt and seasonings to taste.

Cooking steps:

Place the chicken breast in cold water and cook. Add spices and salt. Strain the finished broth and cut the meat into it.
Peel the potatoes and cut into cubes. Also chop the onion. Cut the bell pepper into thin strips.
Grate the carrots (you can use a Korean style carrot), pass the garlic through a garlic press or chop it with a knife.
Pour 2 tbsp into the frying pan. tablespoons of oil and lightly fry the potatoes in it.
In another frying pan, fry the remaining vegetables and garlic in 2 tablespoons.
When the vegetables become soft, add them to the broth. Add salt to taste, add seasonings and cook for about 2 minutes.
Turn off and leave the soup to steep for 10 minutes.

Greetings, dear ones!

What I love about August is that at this time there are ripe, tasty, juicy vegetables. Summer residents collect their own harvest of vegetables and fruits; people who are not involved in growing fruits can buy really cool, high-quality, tasty specimens on the market at the lowest prices. In August, living in our latitudes, it is a sin to eat anything other than ripe domestic tomatoes, peppers, cucumbers, and new potatoes. Guided by this thesis, I prepared a dish that I will talk about below - tomato and bell pepper soup.

This is simply a salvation for those summer residents who collect buckets of tomatoes, but can no longer figure out what to cook from them. The soup is universal; on a hot day it can be served cold, on a cool day it can be served hot. In both cases it is very tasty. Few ingredients are required for preparation, and some of them can be neglected. For example, if you don’t have bell pepper on hand, you can do without it.

How to cook tomato and bell pepper soup with rice

Ingredients

tomatoes (medium size) - 8-10 pcs.;
red bell pepper - 2 pcs.;
onions (medium size) - 2 pcs.;
rice - 1/2 cup;
broth (can be replaced with water) - 6 cups;
olive oil - 2 tbsp. l.;
spices (thyme, paprika, salt) - to taste;
salt - to taste.

Cooking time - 1 hour;

number of servings - 6;

cuisine is Russian.

Delicious soup recipe

1. Wash the vegetables and peel the onions. We will chop the vegetables with a blender, so cut the tomatoes into medium slices, peppers into cubes, onions- rings.

2. Heat 2 tablespoons of olive oil in a large saucepan, add chopped peppers and onions, add spices. Stir and fry until the vegetables become soft.

3. Then add broth (or water) to the vegetables and bring to a boil.

4. Next add chopped tomatoes and rice.

Please note that the broth should almost completely cover the vegetables.

5. Cook until the rice softens, about 20 minutes over medium heat. During this time, the vegetables will become soft and the rice will be fully cooked. At the end of cooking, add salt to the soup.

6. Remove the soup from the heat and, using an immersion blender, carefully grind the vegetables to a creamy consistency. The soup is ready.

If you want to try the soup hot, put it on the stove and bring to a boil. If you want to eat it cold, let the soup cool, then serve.

Let's prepare a delicious broth, the basis of our soup.

Place the bones and meat into cold water, then place the pan over high heat. As soon as the water boils, immediately reduce the heat to low so that the water practically does not boil. In this form, the broth will reach the moment when it is needed.

After baking at 160 degrees in the oven, remove the skin from the pepper or peppers, if they are small.

Then we cut them into thin strips.

Finely chop the onion and garlic. Grind the carrots on a grater.

We need these vegetables to enhance the vegetable taste, at the top of which will be our “Bulgarian”. By the way, we grate the tomato: just cut it in half and chop each half on a coarse grater, starting from the cut point. As a result, you will have a bowl of tomato puree in one hand, and two peels from two tomato halves in the other. Minimum waste and maximum results!

Second base bell pepper soup- this is roasting. First, fry the onions, garlic and carrots in well-heated vegetable oil for 3-4 minutes. Then add the tomato and simmer the mixture for another couple of minutes.

We take the cooked bones out of the broth and add rice in their place. When it is almost cooked, return the seeds to their place and add the roast and roasted pepper to them. Cook everything until the rice is completely cooked. Don’t forget to add salt, “tint” with paprika – and serve!