Easy Stuffed Pepper Soup Recipe (One-Pot, Freezer-Friendly)
Makes 8 cups
Ingredients
- 1 ½ pounds Ground Beef
- ½ pound ground sausage
- 1 onion diced
- 2 green bell peppers
- 1 red bell pepper
- 2 cloves garlic minced
- 1 Teaspoon Italian seasoning
- 6 Cups low sodium beef broth
- 1 can 16 ounces crushed tomatoes
- 1 can 28 ounces diced tomatoes (undrained)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Brown Sugar (optional)
- ¼ Cup shredded carrots
- 2 Cups cooked long grain white rice
Instructions
- In a large pot over medium high heat, brown the ground beef and the bulk sausage until brown, breaking up into smaller pieces with a wooden spoon (approximately 5-6 minutes).
- Remove the cooked ground beef and sausage to a clean plate and drain the rendered fat from the pan, leaving just enough fat to coat the bottom of the pan.
- Add the onions and the bell peppers to the pot and cook for 4-5 minutes or until softened and the vegetables are taking on color.
- Add the grated garlic and cook for 30 seconds.
- Add the beef and sausage mixture back to the pot and stir to combine.
- Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, Worcestershire sauce, carrot and brown sugar, if using, to the pot; bring to a simmer.
- Cook for 15-20 minutes to allow the flavors to marry.
- Stir in the rice and season the soup with salt and pepper to taste as desired.
Notes
Stuffed pepper soup crock-pot instructions:
- Brown the meats and transfer the cooked meat to a crock-pot or slow cooker.
- Add the rest of the ingredients with the exception of the cooked rice to the pot and stir to combine.
- Cook on high about 3-4 hours or low for 6-8 hours.
- Stir in cooked rice when you serve the soup.
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