Who doesn’t want a hearty vegetable soup on a cold winter’s night?
We’ve made the classic even better with the almost sultry sting of our US-grown scorpion peppers. You’ll be singing the praises of this chili pepper as soon as you stop sweating.
If you really want, you can add a little chopped bacon to this soup, but you’ll probably find that the fire is filling enough.
½-1 Mad Dog 357 Scorpion Pepper, cut into small slivers
2 quarts water
1 can (28 oz) diced tomatoes
3 cups chopped zucchini
1 cup each (diced): onion, carrot, celery, potato
½ cup red lentils
1 clove garlic, minced
1 tsp vegetable bouillon granules
1 bay leaf
1 tbsp each: fresh parsley, fresh thyme
Add the Mad Dog 357 Scorpion Pepper with all of the remaining ingredients to a large Dutch oven. Bring to a boil, then reduce the heat, cover and simmer for 1 hour. Remove the bay leaf and roughly pulse with a hand mixer before serving.