Hearty Stuffed Pepper Soup

A wonderful warm and hearty soup with the ingredients and flavors of stuffed bell peppers.  

Here in Texas it's definitely been on the chilly side, so I think it is safe to say it's officially soup season! I love this time of year, because I can make a huge pot of soup that will last days with delicious leftovers.  I grew up eating stuffed bell peppers and I love them. My husband, not so much. 

He loves the bell pepper flavor and the ingredients inside, but not the pepper itself. Usually I can sneak some bell peppers into our meals if I chop them up small enough. This is where this delicious Hearty Stuffed Pepper Soup comes into play. Everything you love about stuffed bell peppers, but in a soup!

This yummy soup is packed full of bell peppers, onions, ground beef, rice, chicken broth (I used College Inn Chicken Broth from Walmart) and seasoned diced tomatoes. I love the College Inn broth because it's a high quality broth, taste homemade and has a delicious aroma.

I always keep a stash of canned broth in my pantry because they come in so handy, especially when you don't have any homemade broth on hand. This Stuffed Pepper Soup is hearty, flavorful and so delicious. 

I was very surprised when my husband said he liked the soup! I'm guessing the peppers we're chopped up perfectly for him. This soup is especially wonderful the next day after the flavors have had extra time to mingle. If you're a stuffed pepper lover I highly recommend this flavorful soup. Let's get started on the step-by-step directions. 

To start in a large soup pot or dutch oven, brown the ground beef, season with salt and pepper and cook until no longer pink; drain off any grease and set aside. Heat the olive oil over medium heat, add the onions, red and green peppers and saute about 3-5 minutes,.

Add the garlic and cook for and additional 30 seconds. Add the seasoned ground beef back into the soup pot, add one can of diced tomatoes and puree the second can in a chopper or food processor before adding. Add the 1/2 cup tomato sauce, college inn chicken or vegetable broth, sugar, garlic powder, onion powder and Italian seasoning. Mix to combine. 

Bring the mixture to a boil, reduce heat to low, cover and lightly simmer, stirring occasionally for 30 minutes. While the soup is simmering cook the rice according to package directions. 

Once the soup is cooked add the rice into the soup and mix to combine.

Ladle soup into bowls and enjoy! Don't forget a loaf of fresh french bread to serve with your soup. You can pick up College Inn Broths at your local Walmart.

♥ Save or Pin This Recipe For Later ♥

Yield: 6

Author: Tina Butler | Mommy's Kitchen

Hearty Stuffed Pepper Soup

A wonderful warm and hearty soup with the ingredients and flavors of stuffed bell peppers.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 1 pound ground beef or ground turkey
• salt and pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1 cup green bell pepper, diced
• 1 cup red or orange bell pepper, diced
• 1 clove garlic, minced
• 2 cans (14.5 oz) Italian diced tomatoes (I prefer Red Gold with basil, garlic and oregano)
• 1/2 cup tomato sauce
• 3 cups chicken or vegetable broth (or use your favorite brand)
• 1/2 teaspoon Italian seasoning
• garlic powder, to taste
• onion powder, to taste
• 1 teaspoon sugar
• 2 cups cooked medium grain or brown rice

Instructions

1. In a large soup pot or dutch oven, brown the ground beef, season with salt and pepper and cook until no longer pink; drain off any grease and set aside.
2. Heat the olive oil over medium heat, add the onions, red and green peppers and saute about 3-5 minutes, add the garlic and cook for and additional 30 seconds.
3. Add the seasoned ground beef back into the soup pot. Add one can of diced tomatoes and puree the second can in a chopper or food processor before adding.
4. Add the tomato sauce, college inn chicken or vegetable broth, sugar, garlic powder, onion powder and Italian seasoning. Mix to combine.
5. Bring the mixture to a boil, reduce heat to low, cover and lightly simmer, stirring occasionally for 30 minutes. While the soup is simmering cook the rice according to package directions.
6. Once the soup is cooked add the rice into the soup and mix to combine. Ladle soup into bowls and serve. 

Notes:

One pound Italian sausage (casings removed) can be substituted for ground beef or turkey. Cook Italian sausage over med-high heat for 5-7 minutes. 

https://www.mommyskitchen.net/2016/01/stuffed-pepper-soup-perfect-for-soup.html

Images and text © Mommy's Kitchen

Did you make this recipe?

Tag @mommyskitchen on instagram and hashtag it #mommyskitchen

inspired by: taste of home 

For more delicious recipes using College Inn Broth visit their website and follow on Facebook, Twitter  and Pinterest . 

This is a sponsored conversation written by me on behalf of College Inn Broth . The opinions and text are all mine.  #collegeinnbroth #POURLOVEINN