Harry’s Stuffed Pepper Soup
Ingredients:
1 lb of lean ground beef
2 Tbsp olive oil, divided
Salt and black pepper
1 small yellow onion, chopped
1 cup of chopped red bell pepper
1 cup of chopped green bell pepper
2 cloves garlic, minced
2 (14.5 oz) cans of petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5 oz) can of low-sodium beef broth
½ tsp dried basil
1 tsp herbs de Provence
1 tbsp Worcestershire sauce
1 cup uncooked long grain white or brown rice
Cheddar or mozzarella cheese for serving
Instructions:
- In a large pot, heat 1 tbsp olive oil over medium heat, once hot add beef to pot and season with salt and black pepper. Cook, stirring occasionally while breaking the beef into smaller pieces, until browned. Drain beef and set aside. I like to pour mine onto a plate lined with paper towels to absorb leftover grease.
- Heat remaining 1 Tbsp olive oil in pot, then add onions, red peppers, and green peppers. Sauté for 3 minutes, then add garlic and sauté for additional thirty seconds.
- Pour in diced tomatoes, tomato sauce, beef broth, basil, Worcestershire sauce, herbs de Provence, and cooked beef, then season with salt and pepper to your taste. Bring to a light boil, then reduce heat to low, cover and simmer, stirring occasionally for 30 minutes.
- While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering, stir in desired amount of cooked rice into the soup. More rice makes the soup thick and hearty where less rice makes the soup thinner.
- Serve warm topped with optional cheese.