Tuesday, October 1, 2013

Unstuffed Pepper Soup

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This is a beautiful cold weather soup. It might be the tomato soup that's added in that does the trick...or maybe the mix of all the flavors that all come together perfectly. If you like stuffed peppers, than you will love this soup! It's foolproof and great to make ahead and then warm up when you're ready to serve to your family or for guests.


1 1/2 lbs of organic ground beef
2 large green peppers, diced
1 large red pepper, diced
1 large onion, chopped
2 cans of organic beef broth (14.5 oz each)
*2 cans of condensed tomato soup (14.5 oz each)
*you can also use Trader Joe's Roasted Red Pepper and Tomato soup ...so delicious
1 28 oz can of crushed tomatoes, undrained
1 cup of brown rice (measured uncooked)
1 tablespoon of worstershire sauce
1/4 cup of brown sugar
1 tsp of sea salt
1 tsp fresh cracked papper
(shredded cheese for topping)


In a very large saucepan, cook the beef. Once browned, add peppers and onions and cook until the onions are translucent. Add worstershire sauce and brown sugar. Stir up a few times and add broth, soup, tomatoes and bring to a boil. Reduce heat; cover and simmer for approximately 30 minutes, stirring occasionally. Add rice and heat all the way through. Serves 10.

Delicious with your favorite shredded cheese topping. Shredded cheddar or mozzarella are wonderful compliment to this soup. I like to add a dollop of sour cream as well.


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