Unstuffed Pepper Soup
Servings: 6
Calories: 241kcal
Ingredients
- 2 small green bell peppers
- 1 lb. lean ground beef
- 4 cups beef broth
- ½ cup onion
- 2 cloves garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon Thyme
- 1 cup white long grain rice cookied
- 1 15 oz. can diced tomatoes
- 1 8 oz. can tomato sauce
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large pot or dutch oven dish, sauté onion and bell peppers in olive oil until onion is translucent. Set sautéd vegetables aside in a dish.
- If you have not cooked the rice, prepare the rice in a separate pot. (Add a cup of rice to 2 cups of water in a saucepan. Bring to a boil and cover.)
- In the same pot that you cooked the vegetables, brown the Ground beef over medium-high heat, stirring often, Once meat is browned, drain beef.
- Add tomatoes and sautéd veggies to the ground beef.
- Add broth, tomato soup and spices.
- Add cooked rice to the soup.
- Reduce heat to low and simmer until the vegetables are tender. I like to serve with a few pieces of chopped parsley.
Nutrition
Calories: 241kcal | Carbohydrates: 28g | Protein: 21g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1037mg | Potassium: 458mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 3mg