Sunday, March 08, 2015

Stuffed Pepper Soup

This soup is AH-MA-ZING!!! I altered the recipe just slightly from this website.

2 lb lean ground beef
2 Tbsp olive oil
Salt and freshly ground black pepper
2 small yellow onions - chopped
1 chopped red bell pepper
1 chopped green bell pepper
4 cloves garlic, minced
4 (14.5 oz) cans petite diced tomatoes
2 (15 oz) can tomato sauce
2 (14.5) can beef broth
4 Tbsp chopped fresh parsley, plus more for garnish (optional)
1 tsp dried basil
1 tsp dried oregano
2 cup uncooked long grain white or brown rice (I've tried and like both)
Cheddar cheese, for serving (optional)


In a large pot, brown ground beef. Drain fat beef and set aside.

Heat olive oil in pot then add onions, bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.

While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup. Serve warm topped with optional cheese and garnish with fresh parsley.

Yield: 10 servings

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