1 quart vegetable juice (I like V-8)
1 (15 oz.) can beef broth or stock
3 green bell peppers
10 scallions

Combine the vegetable juice and beef broth in a 2-quart pot; begin to heat on a low heat, stirring occasionally.

Chop the bell peppers and scallions very fine (I suggest using a food processor) and add them to the soup once it reaches a low boil. Turn to a medium heat and cook until you have a good rolling boil.

Serve along side a beef dish like pot roast or even with a spinach dip and French bread. It also may be served as a cold soup with a cucumber salad.

Makes about 6 to 8 servings.

Submitted by: Jessica Aleman