Stuffed Pepper Soup
This is a quick and easy soup to put together any time of year. The flavor improves overnight so be sure to make enough to have leftovers!
Servings: 6
Ingredients
- 1 pound ground beef
- 1 large onion diced
- 2 cloves garlic minced
- 2 large bell peppers diced (I used green and red)
- 1 6 ounce can tomato paste
- 1 14.5 ounce can diced tomatoes plus any juices
- 5 cups beef broth
- 1 1/2 cups corn
- 1/3 cup uncooked rice add up to 1/2 cup if you want more rice
- 1/2 teaspoon ground cumin or more to taste
- 1 teaspoon smoky paprika or more to taste
- 1 teaspoon chili powder or more to taste
- salt and pepper to taste you'll want at least a teaspoon of salt
- olive oil for sauteeing
Instructions
- In a large skillet, saute the onions and peppers in a little olive oil over high heat until they soften. A little char is desirable, but keep an eye on them so they don't all burn. Remove from heat and set aside while the ground beef is browning.
- Brown the ground beef and garlic together in the large dutch oven or stockpot you intend to cook the soup in. Drain the fat.
- Add the bell peppers and onions, the tomatoes and broth.
- Season with the chili powder, cumin, smoky paprika, salt and pepper.
- Simmer until the onions and peppers are very soft, about 20 minutes.
- Stir in the corn and rice.
- The soup is ready to serve when the rice is cooked through. Make sure to taste and adjust the seasoning.