Stuffed Pepper Soup

I love soup on a cold day. And since we’ve moved to Florida, we haven’t had many “cold” days. But “cold” is a relative term, right?! So, I tried out a new soup recipe anyway and it was a HUGE hit in my house. I just thought I’d share in case it’s cold where you are… or not.

Stuffed Pepper Soup

I. Mission

Make a savory soup to warm your belly…and your heart.

II. Service Support

2 lbs ground beef
4 tbsp olive oil, divided
Salt and pepper to taste
1 small yellow onion, diced
1 medium green pepper, diced
1 medium red pepper, diced
2 cloves garlic, minced
2 (14.5 oz) cans of diced tomatoes
2 (14.5 oz) can of fire roasted tomatoes
2 (15 oz) cans of tomato sauce
2 (14.5 oz) cans of beef broth
4 tbsp chopped fresh parsley
1 tsp dried basil
1 tsp dried oregano
2 cups uncooked long graine white rice
Mozarella cheese, shredded for topping

III. Execution

Heat 2 tbsp of olive oil in a large soup pot over medium heat. Add beef, stirring until browned. Drain beef and set aside.

Heat remaining 2 tbsp of olive oil in the same pot and add peppers, onions, and garlic. Sautee for aproximately 3 minutes or so. Add in tomatoes, tomato sauce, broth, parsley, basil, oregano, and cooked beef. Add salt and pepper to taste. Bring to a light boil and reduce heat to low, cover and simmer, stirring occassionally for 30 minutes.

As the soup simmers, prepare rice according to the directions listed on the package. When you’re ready to serve your soup, add a generous portion of rice to your bowl first. (Keeping the rice separate prevents the rice from turning to mush if you have any leftovers! And if you’re lucky- you will!) Top with shredded mozzarella cheese and enjoy!

This recipe makes enough to feed an army… or at least a squad, so feel free to cut the recipe in half if you’re only feeding a small team.

ENJOY!