The Best Stuffed Pepper Soup ~ I’m craving comfy soups right now, and this one has all my favorite stuffed pepper flavors in delicious slurp-able pot ~ omitting the rice makes it a low carb, Whole 30, and Paleo option! This easy meal can be ready in well under an hour.
2large bell peppers, seeded and diced (I like to use multi colors for a beautiful effect in the soup)
2 cupscooked long grain rice
grated Parmesan cheese
Brown the beef in a large heavy bottomed soup pot. Add a touch of olive oil if your meat is very lean. Break up the beat as you brown. Remove to a bowl.
Add the onions to the same pan, and saute for about 10 minutes until softened...you aren't looking to brown them. Add the garlic and saute a minute or so more.
Add the beef back into the pot, along with the broth, tomatoes, and tomato sauce. Give everything a good stir. Add the dried herbs, the fresh herbs, tied in a little bundle (if using) paprika, vinegar, and salt and pepper to taste. Bring up to a simmer, then cover and simmer on low for about 30 minutes.
Remove the bundle of fresh herbs, it's done its job. Add the peppers and continue to simmer for a few more minutes, just until the peppers begin to soften. Serve the soup in bowls with the rice. Garnish with parsley and lots of Parmesan cheese.