Bell Pepper Soup
Unstuff those peppers to make a hearty Bell Pepper Soup with seasoned beef, peppers, and rice.
Servings: 10
Ingredients
- 1 pound ground beef
- 1 large onion chopped small
- 4 large bell peppers cut into bite-size pieces I used 2 red, a yellow and a green
- 15 ounces canned black beans drained and rinsed, about 1½ cups
- 32 ounces beef stock
- 16 ounces tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning blend
- 2 teaspoons kosher salt divided, adjust to taste
- 1 teaspoon black pepper divided
- ¼ teaspoon crushed red pepper flakes adjust to taste
- 3 cups cooked rice
Instructions
- Cook and crumble the ground beef in a large pot over medium to medium-high heat. Season the meat with 1 teaspoon salt and ½ teaspoon pepper while it is cooking.
- Add the onions to the pot when the beef has almost browned. Continue cooking while stirring frequently. When the onions are tender, add the bell peppers, black beans, beef stock, tomato sauce, Worcestershire sauce, Italian seasoning blend, 1 teaspoon salt, ½ teaspoon pepper, and red pepper flakes.
- Bring to a boil and then reduce to a simmer for 20-30 minutes. When the peppers are tender, add the cooked rice. Stir to combine and simmer for 1-2 minutes, just long enough to warm the rice.
Notes
I've been told by a few readers that this soup can be made with uncooked rice as well, simply by adding it at the beginning. If you do try this with un-cooked rice, just keep an eye on the rice while the soup simmers, and be careful not to overcook it into mush.
Nutrition
Calories: 359kcal · Carbohydrates: 59g · Protein: 18g · Fat: 5g · Saturated Fat: 2g · Polyunsaturated Fat: 0.5g · Monounsaturated Fat: 2g · Trans Fat: 0.3g · Cholesterol: 29mg · Sodium: 939mg · Potassium: 747mg · Fiber: 5g · Sugar: 5g · Vitamin A: 1691IU · Vitamin C: 65mg · Calcium: 51mg · Iron: 3mg
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