Kittencal's Unstuffed Pepper Soup
This also works well using half each ground beef and spicy bulk pork sausage meat, make certain to brown the meat well to increase the flavor, this soup tastes even better the following day so you may want to make it up to a few days ahead and refrigerate just warm on top of the stove before serving, it also freezes very well, the taco seasoning is only optional I also like to add in a minced jalapeno pepper when browning the meat-- see my recipe#80434
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INGREDIENTS
Nutrition- 1 1⁄2lbs lean ground beef
- 1
- 3
- 6
- 2tablespoons taco seasoning mix (optional or can use more)
- 1
- 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
-
- 2cups cooked white rice
- shredded cheddar cheese (optional)
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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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