Stuffed Pepper Soup
I love stuffed peppers and honestly expected this soup to be a fast and easy ” not as good, but it will do” substitute for the real thing but I was wrong, so, so wrong! I’m a soup person and this may well be THE best soup that I’ve ever eaten! In fact i may even have it for breakfast and I’m literally counting the hours!
PrintStuffed Pepper Soup
- Total Time: 1 hour 5 minutes
- Yield: Serves 4-6 1x
Ingredients
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- 1 lb. medium ground beef
- 1 medium onion, finely diced
- 1 celery rib, finely diced
- 3 peppers(any color) small dice
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tbsp Hot Under The Kilt Acadian Cajun seasoning ( sub any Cajun seasoning)
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp salt
- 1 tsp pepper
- 2 14ounce cans petite diced tomatoes
- 1 14ounce can tomato sauce
- 4 cups beef broth
- 2 tbsp chopped fresh parsley
- 1 cup uncooked long grain rice
- cheddar cheese for garnish
Instructions
- Place the ground beef in a heavy bottomed soup pot and scramble fry until no longer pink, drain off any excess fat.
- Add the onion, celery, peppers, olive oil and Worcestershire sauce and sauté until the vegetable begin to soften.
- Add the Acadian Cajun seasoning, oregano, basil, salt and pepper, mix well.
- Add the tomatoes, tomato sauce, broth and parsley, bring to a boil, add the rice and reduce to a simmer. Stir in the parsley and cook for 30 minutes.
- Serve with a topping of cheddar cheese.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soups& Stews, Beef, recipes
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