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Pepper Soup Shopping Tips
Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.
Pepper Soup Cooking Tips
Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.
Before we jump into how to make specific types of peper soup, I want to give you the general overview of the ingredients that make up pepper soup. So you can mix and match to come up with endless perfect peppersoup ideas.
Now to make pepper soup you need two (2)to five (5) broad ingredients types, they are:
1. Pepper Soup Spice Mix
The main idea is pepper soup should be “spicy” hence the name Peppersoup.
So therefore, an important and essential part in nailing your pepper soup is the peppersoup spice.
A typical peppersoup spice is a blend mix of these spices:
Ready-made Pepersoup spice mix is widely available in your local stores. So you don't always have to make it from scratch.
2. Protein Source
To make peppersoup, another essential ingredient is a protein source which includes:
Goat meat, chicken, catfish, other fishes, Lamb, seafood, oxtail, bush meat and assorted meat (i.e different parts of a cow like the kidney, liver, plain beef, cow tripe, intestines e.t.c) can be used.
3. Other Spices There are other spice ingredients that aren’t necessary but can be added according to preference or taste. They are smoked paprika powder (it gives it a reddish look), ginger, garlic, palm oil, crayfish and so on. 4. Carb Source There is also the option of adding carb sources like yam, plantain, potatoes and more that have been nicely diced in smaller cubes into your pepper soup to add versatility into your bowl of pepper soup. 5. Garnish For garnishing, any of the vegetables like Uziza leaves, Utazi leaves, scent leaves (Effirin), basil leaves, mint leaves and parsley leaves can be used. Now the basics are out of the way, let's jump right into the specifics.
- 1 pound ground sirloin
- 1 green bell pepper, chopped
- 1 cup finely diced onion
- 1 (29 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (14 ounce) can chicken broth
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- salt and pepper to taste
- 1 cup white rice
In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
- 5 slices bacon
- 3 onions, chopped
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 teaspoon white sugar
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 4 cups chicken broth
- 2 (15 ounce) cans cannellini beans, with liquid
- ½ cup chopped parsley
In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
Stuffed Bell Pepper Soup Storage Instructions
Can you make it ahead?
Yes, this soup stores very well, so it’s great to make ahead or add it to your meal prep rotation.
How to store keto stuffed pepper soup:
Store this soup in the refrigerator for 3-4 days.
Can I freeze stuffed pepper soup?
Yes, you can also freeze pepper soup for 2-3 months.
TIP: Freeze soup flat in a freezer bag first. Once it’s frozen solid, store it upright to save space.
Reheat the soup in the microwave or in a saucepan, until hot.
Recipe for Stuffed Pepper Soup
A recipe for stuffed pepper soup is available and suitable for all seasons of the year, and it also adds a little more zing to your day if you are not feeling so well. It is usually peppered but you can choose to reduce the quantity of the Habenero peppers and the chili pepper.
The broth from this meat is then further seasoned with authentic African spices. It can be served with boiled rice, potatoes, or eaten like that.
A lot of people enjoy pepper soup because of its deliciousness and aromatic flavors, without having the knowledge about the numerous medicinal benefits derived from the pepper soup made with herbs and spices, some of which are used in African traditional medicine to this day.
- Saucepan: I pour the soup into a saucepan and also add about 50 mL of water to it. I put it on a medium heat for about 10 to 15 minutes. I also stir it occasionally to ensure it doesn&apost stick to the saucepan.
- Microwave: You can reheat this in the microwave for about 10 minutes on the highest heat setting. Initially I would set it for 5 minutes and then stir it and then put in in for the remaining 5 minutes. Since each model of microwaves is different, I would set it for 5 minutes, then take it out and stir it. Check to see how hot is is and then return it to the microwave till it is fully hot throughout. Again you might have to adjust this time for different microwaves as it will have different settings to the one I use.
Overcooked cabbage releases hydrogen sulfide. To avoid this cabbage smell you need to reduce the time it takes to cook your cabbage. So chop up your cabbage into smaller strips to reduce the cooking time.
- If preparing Chicken pepper Soup, it is preferable to use whole chicken instead of drumsticks. The different parts of the chicken will bring variety to the pepper soup. So wash and cut up the whole chicken and set aside.
- If you want to prepare Assorted Beef Pepper Soup then you should buy different parts of beef – best cut, offal (shaki, round-about, liver and kidney). Wash the offal thoroughly especially the round-about which should be turned inside out during the washing. Cut these into medium pieces, just big enough to be chewed in one go.
- For Cow Foot Pepper Soup, just wash and cut the cow foot into medium pieces. In this case also, make the pieces just big enough that it can be chewed in one go.
- Now it is time to prepare the 'secret' ingredient. Using an old frying pan, roast the Ehu seeds (stirring constantly) till you can smell it. Don't worry you will know when it is OK to take it off because it has a distinctive aroma. Another way to know that it is OK is to take one of the seeds and try to remove the outer membrane. If the membrane comes off easily, then the Ehu is done.
- Peel off the membrane from all the Ehu seeds and grind with a dry mill.
- Cut the onions into tiny pieces.
- Rub the dry uziza with your fingers to break them into tiny pieces.
- This cooking direction describes Chicken Pepper Soup. To prepare Goat Meat Pepper Soup, Cow Foot Pepper Soup or Assorted Beef Pepper Soup just substitute chicken with cow foot or beef and offal respectively.
- Place the pieces of chicken in a pot and pour enough water to cover the contents of the pot. Add the stock cubes, thyme and onions and cook till done.
Note: When cooking Assorted Beef Pepper Soup, you should cook the shaki for sometime before adding the other beef parts. Shaki is tough and will take longer to cook than the other beef parts.
Cow foot is a tough part of meat so when cooking Cow Foot Pepper Soup, you should use a pressure cooker if you have one. This will save you some gas or electricity.
Pepper Soup should always be served hot. It can be eaten alone with a chilled drink by the side. You can also eat it with Agidi, White Rice or Boiled Yam.
Nigerian Pepper Soup
Many times, people enjoy pepper soup for its sweetness and its zesty outburst of flavors, without having half the knowledge about its numerous medicinal benefits derived from the spices, but with the full knowledge of the magical curativeness immersed in every simmer of the pepper soup, it could make for one of the best African dishes ever and possibly the most sought after.
- 2 pounds chicken / catfish / cow leg / offal
- 4 seeds Calabash nutmeg (Ehiri/Ehuru) (ground)
- 3 cubes Maggi seasoning
- 2 cloves garlic (minced)
- 2 medium onions
- 2 tablespoons Scent leaves (dry uziza leaves)
- Red chili pepper / habanero pepper (to taste)
- Salt (to taste)
- 1/2 gallon water (approximately)
On medium-high heat, place meat into the pot and add water to reach the level of the contents of the pot.
Add Maggi cubes, garlic, onions, and ground spices.
Cook on medium-high heat till meat is tender and cooked through.
Nigerian Pepper Soup is best served hot with agidi or white rice or boiled yam, whichever you prefer.
The variety of meat comes with its own texture and some may require more heat or cooking time than the others, for instance when cooking chicken you likely have no worries unlike when cooking with offals. The offal comprises of liver, intestine, shaki and other parts and they do not all have the same toughness as the shaki so it is advisable to boil the shaki separately to soften properly before adding to the rest. It is advisable to cook the cow leg with a pressure cooker as this will save you time and gas or electricity and soften it quicker. When cooking with catfish, it is advisable to grab the pot by the handle and shake gently from side to side so all the contents and ingredients in the pot will mix together instead of using a stirring spoon, in order to avoid breaking the fish into pieces.
If using fish, remember not to cook the fish for too long so it won’t become too tender. Always add the scent leaves last and let it cook for just a minute as it does not need to be too tender as well. Many times, people enjoy pepper soup for its sweetness and its zesty outburst of flavors, without having half the knowledge about its numerous medicinal benefits derived from the spices, but with the full knowledge of the magical curative qualities immersed in every simmer of the pepper soup, it could make for one of the best African dishes ever and possibly the most sought after.
Now that you’ve learned how to cook pepper soup, visit the rest of our blog entries to get more tasty African recipes!
Stuffed Pepper Soup Recipe
I’m a lazy cook. I like easy recipes that don’t require too much effort to make. That doesn’t mean I will sacrifice taste for convenience. I want the best of both worlds. This Stuffed Pepper Soup has everything I love and more. Easy. Tasty. Filling.
If you’re a big fan of the classic Stuffed Peppers recipe, you MUST try the soup version. It has all the delicious flavours of Stuffed Peppers without all the fuss. You can whip it up quickly for lunch or dinner in ONE pot.
I don’t know about you, but I’m loving comfort food recipes right now. A piping hot bowl of Stuffed Pepper Soup is absolute perfection during the cold winter months. It’s delicious served with a buttered crusty roll. Perfect for dipping!
I chose ingredients that you’d typically find in Stuffed Peppers. Ground beef, rice, onions, green peppers (of course!) in a tomato-based beef broth. For spices, I added Litehouse® Freeze Dried Garlic, Litehouse® Freeze Dried Basil, Oregano, salt and pepper. At the end of the cooking time, I added some shredded cheddar cheese. My mouth is watering just thinking about how good this soup was!
I recommend using converted rice and not instant rice. The converted rice will cook in the soup to a nice, tender consistency. Instant rice might be too mushy if you added it too soon during the cooking process.
If you want to use instant rice, cook it first separately and then add it at the end of the cooking process to the soup.
I also shared a container of this soup with my fiancé’s parents. They like being testers for my recipes. They gave me a rave review and said they LOVED the soup.
I’m going to make another batch soon for the freezer. Yes, it’s a freezer-friendly recipe, too! I’m sure it will save me on busy nights when I don’t feel like cooking.
I hope all you Stuffed Peppers fans will give this soup version a try. I’m sure you will love it, too!
- 1 pound lean ground beef
- 1 large onion, chopped (1 cup)
- 1 medium red sweet pepper, chopped (1/2 cup)
- 1 medium orange sweet pepper, chopped (1/2 cup)
- 1 medium green sweet pepper, chopped (1/2 cup)
- 2 cloves garlic, minced
- 4 cups lower-sodium beef broth
- 2 cups water
- 1 (14.5 ounce) can diced tomatoes, undrained
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¾ cup uncooked instant brown rice
- ½ cup finely shredded colby and Monterey Jack cheese
In a large skillet cook beef, onion, sweet peppers and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat.
In a 4- to 5-quart slow cooker combine beef-vegetable mixture, broth, water, tomatoes, black pepper, chili powder and smoked paprika (see Tip).
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Stir in rice. Cover and cook for 30 minutes more or until heated through. Sprinkle each serving with cheese.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.