Pork and Pepper Soup Recipe | A Hearty Main Course
German Proverb
"He who has once burnt his mouth always blows his soup".
Pork and Pepper Soup Recipe
This hearty, main course soup recipe contains pork sausage, chickpeas and peppers. It is tasty, easy to make, nutritious and sure to become a family favorite.
This delicious recipe for pork and pepper soup is fast to assemble and cook. It's a hearty soup, suitable for a main course meal or a lunch. Just add a salad and a dinner roll and your meal is on the table.
As written, it has medium heat. If you prefer more or less spice, adjust quantities accordingly. Another great advantage to this recipe is that it is flexible in terms of ingredients. Choose among several types of beans, peppers, tomatoes and from different varieties of ground meats or sausages.
Like most soups, it is better on the second day. The flavors have had ample opportunity to blend by then.
Photo Credits unless otherwise stated: June Campbell
Cook Time
Prep Time: 15 minutes
Total Time: 35 minutes
Serves: four
Ingredients
- Good quality oil for cooking
- 1 onion, peeled and chopped
- 1 jalapeno pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro stems or leaves (optional)
- 2 garlic cloves, peeled and crushed
- 2 teaspoons chile powder
- 1 teaspoon cumin
- 1/2 to 1 pound ground pork or spicy Italian sausage or ground sausage meat
- 1 bell pepper, any color, seeded and chopped
- 4 cups beef broth or chicken stock
- 1 cup salsa, or 1 cup chopped fresh or canned tomatoes with juice
- 1 (19-ounce) can chickpeas, or black beans or kidney beans, drained
- salt and ground pepper to taste
- sour cream or plain yoghurt for serving
- chopped fresh cilantro (optional)
Instructions
- Heat oil in large pot and saute the onion for 3 or 4 minutes, until soft.
- Add the cilantro if using, jalapeno, garlic, chile powder and cumin. Cook for an additional four minutes.
- Squeeze the sausage out of its casing, or use ground meat. Add this to pot along with the bell pepper. Cook until pork is no longer pink and is browned.
- Add the stock, salsa and beans and bring to a boil. Reduce heat and simmer for 20 or 30 minutes.
- Add salt and freshly ground black pepper, to taste.
- Serve with a dollop of sour cream or yoghurt and garnish with cilantro if desired.
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