On a Soup Kick – Fajita Soup

Fajita SoupFajita Soup
4 medium Yellow Bell Peppers seeded and quartered
6-10 mini bell peppers (I used orange and yellow)
1 large sweet onion peeled and quartered
4-5 cloves of garlic peeled
½ a medium jalapeño seeded
Juice of 2 lemons
¼ cup water
½ tsp dried oregano
½ tsp cumin
½ tsp green Tabasco (or 1 tsp green chilies)
½ tsp black pepper
¼ tsp chili pepper
1 tsp onion powder
1 tsp garlic powder
Pinch of dried savina pepper (I went a little heavier and it’s really hot)
Put all ingredients in a sauce pan. Cover and let cook on medium heat until veggies are soft. In my sauce pan it was full at the beginning and then reduced to about ¾ full. I put all ingredients in a blender and liquefied (if you prefer an immersion blender this works too but you’ll need to cook veggies a little longer). Poured soup back into pan and brought it up to a simmer on low heat for a few minutes and then soup was ready to serve. This will make 4-6 servings.


~ by jennl4 on February 6, 2013.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s