About
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!
