Magic ingredients can turn a overflow of peppers into a tasty filling lunch that can be cooked up from scratch in 30 minutes.
The magic isn't quite Disney, or David Copperfield, but still transforming from counter top or refrigerator extras to steamy bowl full of goodness! And, this soup is for two, not twenty! Substitutions are allowed and encouraged when making your very own homemade from scratch: as you know where the senses are!
Should you have the urge for some extra heat, use hotter peppers. A child sharing that pot with you... mild jalapenos and NO Hungarian Wax peppers are the key. I like to walk the fence... just a bit of heat; therefore, just a bit of each.
Creamy Pepper Pot Soup
1 T olive oil
1/2 onion, minced
3 or 4 medium sweet banana peppers, chopped
1/2 Hungarian Wax pepper, chopped
1 small mild jalapeno pepper, chopped
1 fresh tomato, seeded, chopped
1 chicken bouillon cube
1 c leftover fluid from canned vegetables
1/4 c leftover rice or noodles
3 oz Velvetta cheese, cubed
2 T prepared ranch dressing
In medium saucepan, heat oil and add onions and peppers. Allow to cook until the onion is transparent. Add chopped tomato and saute for 5 more minutes. Add bouillon cube, crush against the side of the pan and stir in the vegetable liquid. Bring to a good boil, add rice or noodles, then add the Velvetta cheese. Stir until blended, lower heat. Add the ranch, stir again until blended. Serve immediately.