Italian Pepper Potato Soup
2 quarts water
1 28 oz can diced tomatoes
1 10 oz can Rotel Tomato & Green Chilies
½ red onion, chopped
½ green bell pepper, diced
½ red bell pepper, diced
1 Tbsp minced garlic
1 16 oz can kidney beans drained
1 c baby carrots, chopped
1 c celery, chopped
2 c potatoes, diced
½ c cilantro, loosely chopped
1 Tbsp grated fresh ginger
1 jalapeno with seeds removed, chopped
2 Tbsp Italian seasonings (oregano, basil, parsley)
salt and pepper (opt)
Add water and both cans of tomatoes to a large stockpot and heat. While heating, add the rest of the ingredients. Cook on medium high heat until vegetables are cooked but firm (approximately 15-20 minutes). Don’t overcook, no one likes a soggy potato in their soup. Remove from heat and serve by itself or with your cracker/bread of choice.
This soup is hearty and nutritious, naturally sweetened by all of the peppers, cilantro and ginger. It tastes better on the second and third day!
