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Stuffed Pepper Soup

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8

Ingredients
  

  • 1 # Ground Beef
  • 1 onion diced
  • 2 bell peppers green and red chopped
  • 4 cloves garlic minced
  • ½ tsp Basil
  • ½ tsp Oregano
  • ½ tsp Thyme
  • 1 quart diced tomatoes or two 14 oz cans
  • 1 pint tomato sauce or one 15 oz can
  • 2 cups beef broth
  • ½ tsp Liquid Smoke optional
  • 2 cups of cooked rice so 2/3s cup dry rice cooked in 4/3s cup water.
  • Parmesan
  • Parsley

Instructions
 

  • Dice the onion, chop the bell peppers, and mince the garlic.
  • In a large pot, brown the ground beef, seasoning with salt and pepper.
  • Remove the ground beef with a spider and place on a paper towel on a plate.
  • Add the onions and bell peppers to the pot, using the moisture from them to deglaze the bottom.
  • When softened, add the basil, oregano, thyme and garlic and allow those flavors to bloom, about 30 seconds.
  • Add the meat back to the pot, along with the diced tomatoes, tomato sauce, and beef broth. Stir through and bring to a simmer for at least 20 minutes.
  • The original recipe called for fire roasted tomatoes. Since I already have diced tomatoes canned from our garden, I tried adding a little liquid smoke to simulate that fire roasted flavor.
  • While the soup is simmering, make your rice (or use cold leftover rice). You want your rice slightly under cooked, as it’s going to absorb moisture from the soup too.
  • Serve garnished with parsley and grated Parmesan.