Description
A hearty and comforting stuffed pepper soup featuring lean ground beef, fresh vegetables, and rich tomato flavors combined with cooked rice for a satisfying meal perfect for any day.
Ingredients
Scale
Meat and Vegetables
- 1 1/2 – 2 pounds lean ground beef
- 3 large green peppers, seeded and chopped
- 1 large onion, chopped
- 4 ounces fresh button mushrooms, cleaned and chopped
Liquids and Canned Goods
- 1 carton beef broth (32 oz.)
- 2 cans condensed tomato soup, undiluted (10 3/4 oz. each)
- 1 can petite diced tomatoes, undrained (28 oz.)
Seasonings
- 4 shakes Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon pepper
Grains
- 1 1/2 cups cooked rice
Instructions
- Brown the Beef and Vegetables: In a large soup pot, brown and crumble the lean ground beef together with the chopped green peppers, onion, and mushrooms. Cook until the beef is no longer pink. Drain excess fat if necessary to reduce greasiness.
- Add Liquids and Simmer: Stir in the beef broth, undiluted condensed tomato soup, petite diced tomatoes with their juice, and Worcestershire sauce. Bring the mixture to a boil, then cover and reduce the heat to maintain a gentle simmer. Let it cook for at least 30 minutes, stirring occasionally to blend the flavors.
- Season and Incorporate Rice: Add the Italian seasoning, ground black pepper, and cooked rice to the soup. Stir well and heat through until everything is warmed uniformly.
- Serve: Ladle the soup into bowls and serve hot for a delicious and hearty meal.
Notes
- Use lean ground beef to keep the soup lower in fat.
- Cook rice ahead of time to speed up preparation.
- You can substitute green peppers with other sweet bell peppers to vary flavor and color.
- If you prefer a thicker soup, allow it to simmer uncovered for a few extra minutes.
- This soup freezes well; store in airtight containers for up to 3 months.