Unstuffed Bell Pepper Soup

Submitted by Puppies777

"This is a great way to get the delicious flavors of stuffed peppers without all the work."

 

• Ready In: 1hr
• Ingredients: 18
• Serves: 10-12

ingredients

• 1 1⁄2 lbs lean ground beef
• 2 -3 large green peppers, chopped 1/2-inch size
• 1 large sweet onion, chopped 1/2-inch size
• 2 garlic cloves, minced
• 1 (15 ounce) can tomato sauce
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes
• 4 cups nonfat beef broth (32 oz carton)
• 1 (10 1/2 ounce) can beef consomme
• 2 cups water
• 1 teaspoon Worcestershire sauce
• 2 cups cooked white rice (not Minute rice)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1⁄2 teaspoons italian seasoning
• 1 teaspoon beef bouillon powder (optional)

directions

1. In an 8 qt stockpot, brown ground beef until no longer pink.
2. Add the green peppers, onion and garlic. Sauté for 2 - 3 minutes. Add the tomato sauce, tomatoes, beef broth, consomme, water and the Worcestershire sauce; stir. Add the rice, salt, pepper, garlic powder, onion powder, and Italian seasoning; stir till combined.
3. Simmer with cover ajar for 20 - 30 minutes to blend flavors and heat through (if needed add the beef bouillon powder).
4. Serve with garlic bread topped with mozzarella cheese.
5. For Lower Fat: Reduce ground beef to 1 lb (93% lean); omit beef consomme and replace with non-fat beef broth.

Reviews

[bmcnichol]

This was good and easy to make. I followed the recipe except I didn't have fresh peppers and onions but I freeze them so I used 3 cups of peppers and 1 cup of sweet onion. I didn't cook my ground beef in butter. I also omitted the two cups of water as I thought that was way too much liquid. Next time I would also cut back the pepper to maybe 1/2 teaspoon as it was too hot for my taste. I didn't add the optional beef bouillon powder. This also reheated well for lunches.