Pepper soup is a beef based soup recipe that I made up years ago to help combat the cold and flu. I have considered using chicken stock and chicken in the past just because Chicken Soup has a reputation for curative powers regarding the common cold, but I like the beef version so well. I know that onions and garlic have anti-inflammatory properties and I also discovered the health benefits of peppers, like chili peppers and jalapeños, so I created a recipe to take advantage of those three things. The aroma alone goes a long ways toward clearing the sinuses. The peppers have a healthy amount of vitamin C, too. I just like how it seems to go all the way through, clearing out all those nasty germs and microbes in the digestive tract. I don’t know if that’s entirely true, but this soup performs all the way through. ~wink
- 1/2 pound of inexpensive steak, cubed
- 1 whole onion, cut in chunks
- 1 whole garlic, minced
- 2 whole green peppers, cut in chunks
- 1-2 Jalapeños, sliced WITH seeds
- 3-4 c. beef stock
- 2 potatoes
- salt and pepper to taste
Brown the cubes in a bit of oil. Put all remaining ingredients in a stock pot, except for the potatoes. Add browned beef. Simmer for 2-3 hours. About a half hour before serving, peel and cube the potatoes and cook them in the soup. They help with the heat a little.
This soup will seem very spicy to some people, but please try to eat just three bites. The first two are the hardest and after that, it really goes down easy. I have also found pineapple juice to be helpful with congestion and just easing the throat. It’s a good drink with this soup.
The medicines for colds have so many side effects and they don’t work all that great half the time anyway. Getting ahead of a cold has always been my strategy and I make Pepper Soup at the first sign of a little sore throat. It seems to help.