Pepper Pot Soup

I used to make this soup at a restaurant I worked at and it was by far one of the favorites. You can just use green peppers if you want, but I prefer to use a combination of peppers to add more color to the soup.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 4  cups water
• 4  tablespoons chicken bouillon powder
• 2  medium potatoes, grated
• 2  medium carrots, grated
• 2  stalks celery, finely chopped
• 1  large onion, finely chopped
• 1 1⁄2 cups green peppers (total) or 1 1⁄2 cups  red peppers (total) or 1 1⁄2 cups  yellow peppers, finely chopped (total)
• 1⁄2 cup flour
• 2  teaspoons salt
• 1  teaspoon pepper
• 1  cup water
• 6  cups milk

Directions

1. Mix 4 cups water, chicken bouillon powder, potatoes, carrots, celery, onion and peppers in a large pot.
2. Bring to a boil.
3. Cover and simmer 20 minutes or until vegetables are tender.
4. In a separate bowl, mix flour, salt, pepper and 1 cup water together until smooth.
5. Stir flour mixture into soup.
6. Continue stirring until soup thickens.
7. Add milk and heat through.
8. Makes a large pot.