Ingredients
1 medium green pepper, seeded and diced
1 medium onion, finely chopped
1 garlic clove, minced
2 cups low-fat chicken broth or 2 cups vegetable broth
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a dutch oven over medium heat, melt margarine. add green pepper, onion, garlic and 3 tablespoons of the broth. cook, stirring, until onion is soft (about 10 minutes). if liquid begins to evaporate, add a little more broth. add all remaining ingredients. cover and bring to a boil. lower heat and simmer for at least 15 minutes, or until green pepper is tender and flavors are well blended. serve hot. soup will keep in refrigerator for 2-3 days and then reheated.