Stuffed Pepper Soup joins ground hamburger, rice, tomatoes, and green ringer peppers in a simple to-make soup formula that preferences simply like stuffed peppers!
In the event that you have been a devotee of Love Bakes Good Cakes for any time allotment, you realize that I’m a major aficionado of soup. I discover them soothing, scrumptious, prudent, and generally, pretty simple to make. Soup is an extraordinary method to go through extras bits of veggies or pieces of meat. You can cook them on the burner, in a moderate cooker or stewing pot, and in a pressing factor cooker. Whatever your way of life, time, and financial plan, soup is a regularly simple and reasonable supper!
STUFFED PEPPER SOUP
Something I love most about this soup is that I can utilize the entirety of the new veggies I filled in our nursery or the ones I get from our neighborhood rancher’s market! I don’t think about you however I have an inclination that I generally have a gazillion green peppers in the late spring and this Stuffed Pepper Soup is a delicious method to utilize some of them!
You can make this in a stewing pot or moderate cooker! Earthy colored the ground meat with the green peppers, onion, and mushrooms. At that point move the blend to the moderate cooker alongside stock, tomato soup, tomatoes, Worcestershire sauce, Italian flavoring, and pepper. Cook over LOW warmth for 4-6 (HIGH 2-3) hours. Around 30 minutes prior to serving, add the cooked rice so it has sufficient opportunity to warm through. Serve!
Utilize your nursery’s abundance or use produce from your nearby rancher’s market in season!
You can hold up this soup! Store sealed shut in a cooler safe ziptop sack or freezable compartment. Permit to that for the time being in the refrigerator prior to warming on the burner or microwave!
You can make a Low-Carb rendition of this soup by trading out the rice for cauliflower rice! Switch the 2 jars of tomato soup out for one container of Rao’s spaghetti sauce for considerably less carbs!
- 1-1/2 to 2 lb. lean ground beef
- 3 large green peppers, seeded and chopped
- 1 large onion, chopped
- 4 oz. fresh button mushroom, cleaned and chopped
- 1 carton (32 oz.) beef broth
- 2 cans (10 3/4 oz. each) condensed tomato soup, undiluted
- 1 can (28 oz.) petite diced tomatoes, undrained
- 4 shakes of Worcestershire sauce
- 2 tsp. Italian seasoning
- 1/2 tsp. pepper
- 1-1/2 cups cooked rice
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