90 bell pepper soup recipes

Red bell pepper soup with fresh tomatoes, rosemary, thyme, marjoram, ginger, and cumin. Slow-simmered with red onion and garlic for deep, layered flavor.

Creamy ham and lima bean soup with red potatoes, bell peppers, and chicken broth. A hearty, smoky one-pot soup that comes together in under 40 minutes.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.

Slow-simmered Creole lentil soup with bell peppers, celery, onion, tomato paste, and a touch of brown sugar. Hearty, plant-based, and full of bayou soul.

Acquacotta: a Tuscan peasant soup of bell peppers, onions, celery, and tomatoes simmered in water and finished with beaten eggs and Parmesan, ladled over toasted bread.

Chunky gazpacho with diced cucumber, bell pepper, carrots, celery, and fresh tomatoes in a spiced tomato juice base. A no-cook chilled soup for hot summer days.

Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.

Slow-simmered black bean soup with smoky ham hocks, bell peppers, and a whole sour orange for a subtle citrus depth. Thickened with browned flour for a rich, velvety bowl of Southern comfort.

Beef barley soup made from braised short ribs, canned tomatoes, pearl barley, and a load of carrots, celery, and bell pepper. The ribs simmer first to render rich beef flavor before the vegetables and barley go in.