Kittencal's Unstuffed Pepper Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 1 1⁄2 lbs lean ground beef
- 1 large onion, chopped
- 3 large green bell peppers, seeded and chopped
- 6 large garlic cloves, minced (the more garlic, the better!)
- 2 tablespoons taco seasoning mix (optional or can use more)
- 1 teaspoon crushed red pepper flakes (or adjust to taste)
- 2 (14 ounce) cans beef broth
- 2 (10 3/4 ounce) cans condensed tomato soup, undiluted
- 1 (28 ounce) can crushed tomatoes
- 1 (4 ounce) can sliced mushrooms, drained
- 2 teaspoons seasoning salt (or to taste, or can use white salt)
- fresh ground black pepper, to taste
- 2 cups cooked white rice
- shredded cheddar cheese (optional)
directions
- In a Dutch oven or or large pot cook the ground beef with onions and bell peppers over medium-high heat until the meat is no longer pink; drain the fat.
- Add in garlic and chili flakes; continue to cook over medium-high heat until the meat is browned (this may take about 15 minutes or more to brown the meat).
- Mix in the taco seasoning (if using) cook stirring for 2 minutes.
- Stir in beef broth, 2 cans tomato soup, crushed tomatoes and drained mushrooms; bring to a boil stirring.
- Reduce heat to low and simmer partially covered for about 50-60 minutes, seasoning with salt and pepper about halfway through cooking.
- At the end of cooking add in the rice and heat through.
- Ladle into bowls then sprinkle cheddar cheese on top.
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Reviews
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This recipe has become a go to winter soup recipe for me over the past 2 years. My husband will request it. I have come to add more of some things and less of others and experimented around with it. We all just love it... after sending some home with a friend of my husbands he called and asked if I put "crack" in it, as in it was so delicious and addicting. I am getting ready to make a batch of this and can't wait!<br/><br/>As always Kitten another good recipe! Tonight was actually the 2nd time I've made it. The first time I had such good compliments from several friends as well as my family who ate it, everyone loved it. The first time I followed the written recipe exactly, did not use jalapenos or cheese (hubs is lactose intolerant), but did use the taco seasoning. This time I did everything the same as the first time except I did half beef and half pork sausage as well as added a can of corn (as suggested by the friends who ate it). Its cooking now and I cannot wait to eat it tomorrow!
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I almost gave this soup a negative review right after I made it and tried to eat some. Neither I nor my boyfriend liked it, though his main problem is he can't handle hot peppers, and I had put a couple of jalapenos in. I went ahead and put the leftovers away, and a couple of days later I decided to give this soup another try with a dollop of sour cream. It was MUCH better reheated. The flavors seemed a lot more mellow and balanced. I probably won't make it again, though, since I don't like how overcooked and mushy the peppers get after being sauteed and then boiled for so long, but I'm glad I didn't throw the leftovers away.
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as soon as I saw this was posted by Kitten I knew it would be a winner and it was beyond my expectations who needs stuffed peppers when you can make this, what a fantastic soup with so much yummy flavors, thank you for another winner Kitten, you rock and so do all of your recipe you are the Zaar queen!
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