Stuffed Pepper Soup
All the delicious flavours of stuffed peppers without the fuss. Make this rich and comforting soup instead!
Ingredients
- 1 tbsp olive oil
- 1 onion
- 2 carrots
- 2 bell peppers, (any colour)
- 2 cloves garlic
- 4 tbsp chopped herbs like parsley or dill, (see more suggestions in notes)
- 450g/1lbs ground beef, (lean)
- ¼ tsp dried thyme
- ½ tsp paprika
- ½ tsp salt
- 250ml/1 cup tomato passata/crushed tomatoes
- 1.5 litres/6 cups beef stock, (or chicken stock)
- 2 bay leaves
- 150g/3/4 cup uncooked long grain rice
Instructions
Heat the olive oil in a soup pot, then add the chopped onion, carrots and bell pepper, saute over low heat for 10 minutes, then add the minced garlic and chopped herbs, cook for 20-30 seconds longer while stirring.
Turn the heat to medium and add the ground beef and break it up with a wooden spoon or a spatula, season the mix with the dried thyme, paprika and salt, cook until no longer pink inside.
Pour in the tomato passata or crushed tomatoes and beef stock, stir to combine, then add the bay leaves and rice and bring to a simmer, simmer for 15 minutes until the rice is done.
Serve with sour cream on the side for a creamy soup if desired.
Notes
You can vary the flavour of the soup by adding different herbs:
Cilantro(Coriander) for Mexican
Mint for Morrocan
Basil for Italian
Nutrition
- Serving size
- 1 serving
- Calories
- 290 kcal
- Fat
- 7 g
- Saturated fat
- 2 g
- Unsaturated fat
- 5 g
- Trans fat
- 0.3 g
- Cholesterol
- 47 mg
- Sodium
- 820 mg
- Carbohydrates
- 33 g
- Fiber
- 3 g
- Sugar
- 7 g