Unstuffed Pepper Soup

5 from 37 votes

This Unstuffed pepper soup is hearty and comforting. Tender bell peppers are filled with a savory mixture of ground beef, rice, and vegetables for a perfect winter soup.

Prep Time20

Cook Time20

Course: Soup

Cuisine: American

Servings:

Calories: 241kcal

Author: Raquel Pineira

Ingredients

2 small green bell peppers
1 lb. lean ground beef
4 cups beef broth
1/2 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
1/4 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