Creamy green pepper soup
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Med. green pepper chopped (1/2 cup) | |
| 1 | Sm. onion chopped (1/4 cup) | |
| ¼ | cup | Water |
| 1 | can | (10 3/4-ounce) condensed cream of celery soup |
| 1¾ | cup | Milk |
Directions
In 1½-quart covered saucepan cook green pepper and onion in water, till tender. Do not drain. Stir in condensed soup then milk. Heat through, stirring occasionally. Cover and chill thoroughly. Float green pepper rings atop, if desired.
Makes 3 or 4 servings.
Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa
Related recipes
- Chilled red bell pepper soup
- Cold pepper soup
- Cream of green chile soup
- Cream of green pepper soup
- Cream of red pepper soup
- Creamy red bell pepper soup
- Green pepper and tomato soup
- Green pepper soup - sl 11/88
- Green pepper-and-tomato soup
- Hot pepper cheese soup
- Hot pepper soup
- Kombucha green pepper soup
- Pepper soup
- Red and yellow bell pepper soup
- Red bell pepper soup
- Red pepper soup
- Roasted pepper soup
- Roasted yellow pepper soup
- Smoked red bell pepper soup
- Yellow pepper soup