Fall Favorites - Unstuffed Pepper Soup
I have been making this amazing soup for years now and it continues to be my fall favorite! I’ve always described it to people the same way: imagine you are eating a stuffed green pepper but in soup form. I make this soup at least twice a year, usually in the fall, always when it gets a little chilly outside.
One of the greatest things about this soup? It is a one pan meal! Start off by browning your beef in your favorite stock pot. When your beef is halfway cooked add in your onion and green pepper. I do a rough dice on the green peppers. Not so big that you get an entire spoon size bite of green pepper, but big enough that you know they’re there. Continue cooking the beef, onion and peppers for five minutes. Add your garlic to the pan and cook for another minute.
Now it’s time for the liquids. Add in your tomato soup concentrate, crushed tomatoes, beef broth and our seasoning. Mix this all together with a wooden spoon. The tomato soup might need to be broken up a bit. Bring to a boil, reduce heat, cover your pan and simmer for 30 minutes.
While your soup is simmering, cook your rice. You can use any rice you prefer here. I had wheat rice on hand so that’s what I used. When your 30 minutes simmering time is over, add your rice to the soup. Stir the rice in and simmer for an additional 30 minutes or until ready to serve. The rice will soak in some of the liquid from the soup taking in it’s amazing flavor.
Time to eat!! We usually serve ours topped with a little cheese and sour cream. Sometimes we will eat this with crackers, but I decided to make a quick garlic bread this time.
Super simple garlic bread: Slice an italian loaf into six 1” slices and lay them on a sheet pan. Add 2 tbsp butter, 1 tsp garlic powder and 1 tsp minced garlic to a small bowl. Microwave the butter mixture for 15 seconds or until melted. Brush the butter mixture onto the bread slices. Don’t be shy with this! Use all the butter up. Place the pan into a 400 degree oven for 5 minutes.
Unstuffed Pepper Soup
This unstuffed pepper soup has been a fall favorite of mine for years! Cuddle up with a large bowl when the nights start to get cooler.
ingredients:
- 1.5 lbs ground beef
- 1 medium onion - diced
- 4 large green peppers - diced
- 3 cloves garlic - minced
- 2 - 14.5 oz cans tomato soup
- 1 - 28 oz can crushed tomato
- 4 cups beef broth
- 1 cup cooked rice
- 1 tsp each salt, pepper, garlic powder, chili powder and cayenne pepper
instructions:
- Brown ground beef in a large stock pot. Add diced onion and green pepper halfway through browning.
- When beef is cooked through and the onion has started to turn translucent, add the garlic to the pan. Cook for a minute.
- Mix in the salt, pepper, garlic powder, chili powder and cayenne pepper.
- Add the liquids (tomato soup, crushed tomatoes and beef broth) to the pan and mix.
- Bring the soup to a boil, reduce the heat and cover. Simmer for 30 minutes.
- Add the cooked rice to the pan and mix. Simmer for an additional 30 minutes.
- Serve with cheese and sour cream.
NOTES:
This soup is great when made, but even better the next day!