Recipe: Spicy Tomato & Red Bell Pepper Soup


  • 1 (19 oz) can Tomato Basil soup (not condensed)
  • 1 cup (from a 16 0z jar) roasted red bell peppers; pureed
  • 1/2 cup tomato-red bell pepper juice*
  • 1 teaspoon Ohana Volcanic Legend Spice Blend
  • 1/2 teaspoon dry (powdered) English mustard
  • 1 teaspoon fresh lemon juice
  • 1 small tomato; sliced thin
  • fresh tomato slices (optional)
  • red jalapeno slices (optional)
  • dried basil
  • 1 pound beef cubes*


Place tomato soup, red bell peppers and juice in a saucepan. Heat over low heat until small bubble appear around the edge of the saucepan. Stir in Ohana spice blend and dry mustard.

Allow to simmer for 5 minutes then remove from heat and stir in lemon juice. Divide between 2 warmed soup bowls and top with sliced tomatoes and red jalapeño. Sprinkle with dried basil and serve with bread and butter, if desired.

2 large servings

*We like Knudsen brand. Vegetable juice (such as V-8) can be used
in place of the tomato-red bell pepper juice if unavailable in your area.

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