On a Soup Kick – Fajita Soup

Fajita SoupFajita Soup
Ingredients
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.

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~ by jennl4 on February 6, 2013.

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