Description
This hearty Stuffed Pepper Soup combines the classic stuffed pepper flavors into a warm, comforting bowl of soup.
Ingredients
Scale
- 1 pound lean ground beef
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 cups low-sodium beef broth
- 2 cups cooked white or brown rice
- Optional: shaved parmesan and roughly chopped fresh parsley for garnish
Instructions
- Heat a large pot over medium-high heat and add the ground beef. Season with kosher salt and freshly ground black pepper. Cook until fully browned, stirring occasionally. Drain excess fat and set aside.
- In the same pot, heat the extra virgin olive oil over medium heat. Add the diced onion and bell peppers, sauté for 3 to 4 minutes until softened. Add the minced garlic, dried basil, oregano, and thyme, sauté for an additional 30 seconds.
- Return the cooked ground beef to the pot. Add the fire-roasted diced tomatoes, tomato sauce, and low-sodium beef broth. Stir to combine and bring to a simmer. Cover and simmer for 20 minutes, stirring occasionally.
- Stir in the cooked rice. Adjust consistency with additional beef broth if desired. Serve hot, garnished with shaved parmesan and parsley if desired.
Notes
- Use low-sodium beef broth for a healthier option.
- Adjust seasonings to your taste.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 541
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg