Stuffed Pepper Soup
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
10 servings
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Calories
205 kcal
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Course
Main Course
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Cuisine
American
Stuffed Pepper Soup
Description
This soup begins by browning lean ground beef, breaking it up to develop flavor and texture. Onions and garlic sautéed in the same pot add a sweet and aromatic base. The mixture then combines with canned tomatoes, tomato sauce, and beef broth, alongside Italian herbs like oregano and sage, plus paprika and sherry vinegar for subtle smoky and tangy notes. The soup simmers gently to meld flavors and soften the aromatics.
Diced bell peppers are added towards the end of cooking to maintain some texture while becoming tender. Serving the soup with cooked long grain rice provides a familiar dimension akin to classic stuffed peppers served on a plate. The garnish of chopped parsley and grated Parmesan adds fresh herbal brightness and creamy umami to each serving.
The soup works well as a filling weeknight dinner or a comforting meal when paired with crusty bread. It balances protein, vegetables, and grains in a warming broth. Fresh herb bundles should be removed after simmering. Adjust seasoning to taste before serving.
Ingredients
- 1 1/4 lb ground beef 80-85% lean
- olive oil
- 1 onion large, yellow, diced
- 4 cloves garlic minced
- 15 ounce beef broth canned
- 15 ounce diced tomatoes canned petite cut
- 17 ounces tomato sauce I use Pomi
- 1 tsp italian herbs
- 1 bundle sage fresh, optional
- 1 bundle oregano fresh, optional
- 1 tsp paprika use hot smoked if you like
- 2 tsp sherry vinegar
- salt to taste
- black pepper to taste
- 2 large bell pepper large, seeded and diced, multi colors for a beautiful effect in the soup
- 2 cups long grain rice cooked
garnish
- parsley chopped
- Parmesan Cheese grated
Instructions
- Brown the beef in a large heavy bottomed soup pot. Add a touch of olive oil if your meat is very lean. Break up the beat as you brown. Remove to a bowl.
- Add the onions to the same pan, and saute for about 10 minutes until softened...you aren't looking to brown them. Add the garlic and saute a minute or so more.
- Add the beef back into the pot, along with the broth, tomatoes, and tomato sauce. Give everything a good stir. Add the dried herbs, the fresh herbs, tied in a little bundle (if using) paprika, vinegar, and salt and pepper to taste. Bring up to a simmer, then cover and simmer on low for about 30 minutes.
- Remove the bundle of fresh herbs, it's done its job. Add the peppers and continue to simmer for a few more minutes, just until the peppers begin to soften. Serve the soup in bowls with the rice. Garnish with parsley and lots of Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 205kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 426mg | 18% |
| Potassium | 619mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 39mg | 43% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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