We tend to think of soups as heavy, wintery affairs. Stuffed Pepper Soup breaks that mold with a bright, refreshing, and herby broth that’s still a hearty and filling fare. In fact, it’s still beefy, savory, and rich, but with a touch of summer to warm your chilly nights. Stuffed Pepper Soup is a colorful parade of flavors that’s sure to pique your taste buds.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound lean ground beef
- salt, to taste
- ground black pepper, to taste
- 1 small yellow onion, chopped
- 1 cup red bell pepper, chopped
- 1 cup green bell pepper, chopped
- 2 cloves garlic, minced
- 2 (14.5-ounce) cans petite diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can low-sodium beef broth
- 2 1/2 tablespoons fresh parsley, chopped, plus more, to taste, for garnish
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 cup long-grain white rice, cooked
- cheddar or mozzarella cheese, optional, to taste, shredded, for serving
Directions
Step 1 –In a large pot over medium heat, heat 1 tablespoon of the olive oil.
Step 2 –Once the oil starts to shimmer, add the beef with the salt and the pepper.
Step 3 –Cook the beef, breaking it up occasionally until fully browned.
Step 4 –Drain the beef thoroughly and set it aside.
Step 5 –Add the remaining the olive oil to the pot and heat until shimmering.
Step 6 –Add the onions, the red bell peppers, and the green bell peppers. Sauté for 3 minutes.
Step 7 –Add in the garlic and cook for 30 seconds.
Step 8 –Pour in the diced tomatoes, the tomato sauce, the beef broth, the parsley, the basil, the oregano, and the cooked beef. Season with the salt and the pepper.
Step 9 –Bring the soup to a slight boil, then reduce the heat to low.
Step 10 –Cover and let the soup simmer, stirring occasionally, for 30 minutes.
Step 11 –Once the soup has finished simmering, add the rice.
Step 12 –Top with the cheese and the fresh parsley and serve immediately!
