If you're afraid to risk an exploded pepper, there are a few other ways to add the Scotch bonnet to your chicken soup. Dried ...

Add the chopped onion and bell peppers, and cook until softened. Stir in diced tomatoes with juices, tomato sauce, broth, and seasoning. Bring soup to a boil then reduce heat to low and let simmer ...

stuffed pepper taste. If you want to make this soup ahead, cook the rice separately and add it to individual bowls right before serving instead of the pot. This keeps it from soaking up too much ...

FARGO — If soup is as popular in your home as it is in ours, then this Fire-Roasted Red Pepper and Tomato Soup will be a great addition to your weeknight repertoire. Making soup often feels like ...

FRY THE SAUSAGE IN A SOUP POT TIL PINK DISAPPEARS ... YOU CAN ADD A TBS OR 2 OF VEGETABLE OR OLIVE OIL, ADD PEPPERS AND CONTINUE TO SAUTE UNTIL PEPPERS ARE PARTIALLY COOKED.

Add stock, vinegar and reserved peppers. Bring to a boil and cook until peppers are tender, about 6 minutes. Use a blender to purée soup, in batches if necessary, until smooth. Season with salt ...

Return soup to pan and return to a brief simmer ... Reduce heat to medium. Add peppers, onion and garlic and cook 12 minutes or until softened. Add wine; simmer 6 minutes or until liquid is ...

Add the carrots, celery ... Cover and cook for 15 minutes or until the pasta is tender. Stir in the peppers and vinegar and cook until the mixture is hot and bubbling.

2. Add 5 more cups of the water and bring to a boil. In a blender, purée the soup, in batches, for 3 minutes each. Season with 1 teaspoon of the salt, 1/8 teaspoon of the pepper and the lemon juice.