Perfect Soup For Colder NH Nights
I've been raving about Jodi from Accounting's 'Unstuffed Pepper Soup' for three days straight. You can thank me later for enclosing not only the recipe, but the way she has adapted it to her own specified tastes.
The original recipe can be found here, but I think Jodi's adaptations are significant enough that if you follow the original recipe, it won't really be the same soup that I'm losing my mind about all week.
I use red peppers, no mushrooms. Oh, yeah, I change this recipe all around. No Beef broth, use 3 beef bouillon. I also add 2 small cans of tomato sauce and ¼ c of brown sugar.
- Jodi From Accounting
No green peppers, no yellow peppers, only red. Oh AND she used diced tomatoes NOT crushed.
How that bit of culinary magic turns this soup into the best ever? I have no idea.
Thankfully for your truly, Jodi usually makes about 15 gallons of it and I'll have it for both breakfast and lunch until it's gone.
Another amazing twist to this is that it's perfect for nachos.
I've melted a good deal of white cheddar and/or mozzarella into the soup and have attacked it with a big serving of crispy rounds or restaurant style tortilla chips.
Ready for another fun 'Unstuffed Pepper Soup' fact? It gets BETTER the longer it sits. I'm about two thirds of the way through the 2 gallons she gave me on Monday and today's bowl was even more incredible.
My attempts to photograph different foods never do justice to the subject, but I thought I'd add this pic just to give you a reference point as to what your recipe should look like when completed.
And thanks Jodi!