Stuffed Pepper Soup
Stuffed pepper soup is a hearty, comforting soup that's ready in under an hour.
Servings: 10 servings
Equipment
- a stock pot
Ingredients
- 1 1/4 lb ground beef (80-85 % lean)
- olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 15 ounce can of beef broth
- 15 ounce can of petite cut diced tomatoes
- 17 ounces tomato sauce (I use Pomi)
- 1 tsp Italian herbs
- 1 bundle fresh sage and oregano OPTIONAL
- 1 tsp paprika (use hot smoked if you like...I do!)
- 2 tsp Sherry vinegar
- salt and black pepper to taste
- 2 large large bell peppers, seeded and diced (I like to use multi colors for a beautiful effect in the soup)
- 2 cups cooked long grain rice
Instructions
- 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.
Nutrition
Serving: 1 cup · Calories: 205 kcal · Carbohydrates: 18 g · Protein: 14 g · Fat: 9 g · Saturated Fat: 3 g · Cholesterol: 39 mg · Sodium: 426 mg · Potassium: 619 mg · Fiber: 2 g · Sugar: 5 g · Vitamin A: 1045 IU · Vitamin C: 39 mg · Calcium: 42 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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