Tomato-Pepper Bream Soup Recipe
Ingredients
2 tablespoons salad oil
2 medium-size tomatoes, peeled, seeded, and diced
2 medium-size green bell peppers, seeded and cut in thin strips
1 1/2 cups regular-strength chicken broth
1 can (13 oz.) evaporated milk
Salt
Liquid hot pepper seasoning
1/4 pound jack cheese, diced
Directions
Heat oil in a wide frying pan over medium heat; add tomatoes and peppers, and cook until peppers are limp.
Add broth and simmer, uncovered, for about 10 minutes.
Stir in milk; add salt and hot pepper seasoning to taste.
Mix in cheese and ladle soup immediately into bowls.
Add broth and simmer, uncovered, for about 10 minutes.
Stir in milk; add salt and hot pepper seasoning to taste.
Mix in cheese and ladle soup immediately into bowls.
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