Something I’ve decided to start this September is “Soup Sundays” where I plan to make a big pot of soup for dinner to have with fresh bread. It’s warm, cozy, and makes the house smell incredible. The leftovers also make great lunches for at least a couple of the following days too! The first recipe I want to share is for Stuffed Pepper Soup.
Why You’ll Love This Recipe
This soup takes all of the delicious flavours of stuffed peppers and puts them in a hearty soup. It’s so comforting and filling. This Stuffed Pepper Soup is easy to make, comes together in 30 minutes or less, and is something the whole family will enjoy.
What You’ll Need
1 tbsp olive oil
1 pound lean ground beef
1 sweet onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small jalapeno, seeded and minced
1 packet of taco seasoning
2 cups chicken broth
2 cups cooked rice
1 19oz can diced tomatoes
1 14oz can pasta sauce
2 tbsp brown sugar
Shredded cheese to top, if desired
How to Make Stuffed Pepper Soup
In a large pot, over medium heat, heat up the olive oil.
Add in the ground beef, diced onions, diced bell pepper, minced jalapeno, and taco seasoning. Break apart the ground beef using a wooden spoon. Cook until the ground beef is browned and the vegetables have softened.
Stir in the chicken broth, cooked rice, canned tomatoes, pasta sauce, and brown sugar.
Bring the soup to a simmer and let simmer for 20 minutes to thicken and let the flavours meld together.
Ladle the soup into bowls and top with shredded cheese, if desired.
Stuffed Pepper Soup
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small jalapeno, seeded and minced
- 1 packet of taco seasoning
- 2 cups chicken broth
- 1 19 oz can diced tomatoes
- 2 cups cooked rice
- 1 14 oz can pasta sauce
- 2 tbsp brown sugar
- shredded cheese to top, if desired
Instructions
- In a large pot, over medium heat, heat up the olive oil.
- Add in the ground beef, diced onions, diced bell pepper, minced jalapeno, and taco seasoning. Break apart the ground beef using a wooden spoon. Cook until the ground beef is browned and the vegetables have softened.
- Stir in the chicken broth, cooked rice, canned tomatoes, pasta sauce, and brown sugar.
- Bring the soup to a simmer and let simmer for 20 minutes to thicken and let the flavours meld together.
- Ladle the soup into bowls and top with shredded cheese, if desired.
Notes + Tips
This soup tastes just as great the next few days! Store in the fridge in an airtight container to keep fresh. The soup also freezes really well.
Leave a Reply