I love soups and stews this time of year and this Stuffed Pepper Soup is no exception. Actually, I love them all year long but my family looks at me funny when they come home from a 100+ degree day in August to find a big pot of chicken stew with hot cornbread on the stovetop, so I have to get my kicks in the fall and winter months in order to tide me over through the summer.
Once that first bit of chill hits the air, I’m off to the races!
I whipped up this soup earlier in the week when I decided I wanted a soup version of Mama’s Stuffed Peppers. Basing the recipe loosely off of hers.
Ingredients for this Stuffed Pepper Soup Recipe are:
Salt
Pepper
Tomato Sauce
Diced Tomatoes
Garlic Powder
Dried Basil
Paprika
Frozen Pepper and Onion Blend*
Ground Beef
Chili Powder**.
*Frozen Pepper and Onion Blend is sold under a few different brands. It is basically a bag of pre diced assorted colored peppers and onions. Not only does this take a lot of work off of you but it saves a good bit of money over buying a few peppers fresh. I am using a bag that is 1 pound, 6 ounces but you can just use a one pound bag if that is what you find. It will be fine and still taste just as good. This really gives our soup a PUNCH of flavor.
**The chili powder isn’t pictured because I thought I could do without it. Mama said it needed just a bit for body but I thought “Hmm, I’ll wait and see…”. Once again, Mama was right. A tiny bit of chili powder (amount is in recipe at bottom of this post) really helps to fill out the flavor of this soup but doesn’t impart a chili taste at all. It just makes it better – actually good, if you will. ~winks~
Brown your beef.
After you’ve browned your beef, add your onion and pepper blend and continue cooking until your peppers are soft and onions are a bit translucent.
Or until you get tired of fooling with it, whichever comes first.
Add all of your other ingredients to the pot, except for the rice.
You can’t see the water in this photo because I haven’t added it yet because I wanted you to be able to see the other ingredients in there
OPTION: Use This Stuffed Pepper Soup Recipe in a slow cooker
Oh hey, if you want, you can toss all of this in the slow cooker on low for the day and then add the rice when you get home. All you gotta do is brown that beef and onion/pepper stuff a little first.
Bring this just to a boil and then reduce heat to simmer for about 30 minutes, or until you just can’t wait any longer. Stir in rice just before serving.
Note: If you aren’t going to eat it all that day, I suggest stirring rice into each individual bowl of soup rather than the whole pot.
Now eat that up! One pot comfort coming right up!
Ingredients
- 1 pound ground beef or sausage
- 28 ounce can diced tomatoes
- 15 ounce can tomato sauce
- 4 cups water
- 1 to 2 pound package frozen pepper and onion blend Mine was 1 lb, 6 oz
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic
- 2 teaspoon basil
- 4 cups rice cooked (for serving)
Instructions
- In large pot or dutch oven, brown beef over medium high heat until no longer pink. Drain, if needed. Add onion and pepper blend and continue cooking until peppers are tender and onions are slightly translucent.
- Stir in all other ingredients except for rice. Bring to a boil over medium heat and then reduce heat and simmer for about thirty minutes, stirring from time to time.
- Stir in rice to each bowl or the whole pot just before serving.
You may also like these soup recipes:
Cauliflower Soup Recipe With Cheese YUM!
Easy Taco Soup ~ Bags To Dishes~
French Onion Soup Restaurant Style Made Easy
Tomato Basil Soup Easy and Delicious
“We are taught you must blame your father, your sisters, your brothers, the school, the teachers – but never blame yourself. It’s never your fault. But it’s always your fault, because if you wanted to change you’re the one who has got to change.”
~Katharine Hepburn
Yum
