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UNSTUFFED PEPPER SOUP

by Nettie

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It is fall and I want Soup!

There is just something about it, when the weather turns cooler, a big bowl of comforting soup sitting by the fireplace is the best way to be!

I have been harvesting vegetables from my garden and my peppers were ready to be picked, they didn’t get too big, but they were sweet and delicious. Lots of cherry tomatoes and Roma tomatoes makes this soup perfect! I always have extra cooked rice in the refrigerator and used the Brown rice that we had. Use any kind of rice you like. I also had 2 large containers of chicken broth in the freezer, so this soup was a cinch to put together.

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UNSTUFFED PEPPER SOUP
Yield: 3 quarts

UNSTUFFED PEPPER SOUP

Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

  • 1 Tbsp Olive Oil
  • 6 small peppers or 3 large peppers, sliced
  • 1 onion, chopped
  • 1 pound ground beef
  • 2 containers chicken stock
  • 2 stalks celery, chopped
  • 1 cup cooked rice
  • 3 tomatoes, chopped
  • 1 Tablespoon Bavarian Seasoning
  • Salt and pepper to taste

Instructions

  1. Saute onion, celery, pepper in a Soup Pot with a Tbsp Olive Oil for 2-3 minutes, over medium heat.
  2. Add ground beef, brown, drain fat.
  3. Add broth, tomatoes and rice, cook until tomatoes are soft, over medium heat.
  4. Add Bavarian Seasoning.
  5. Simmer for 20-30 minutes.
  6. Add salt and Pepper to taste.
© Moore or Less Cooking

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Comments

  1. Nicky says

    I am the same way in the fall. Soup just sounds really good and it always hits the spot. This is a great recipe. I like stuffed peppers a lot

    Reply

    • nettiemoore11 says

      Hi Pat,

      I use the Bavarian Spices from Penzey’s Spices. Ingredients are: crushed brown mustard, rosemary, garlic, thyme, bay leaves and sage.

      Reply

  5. Miz Helen says

    We will just love your Unstuffed Pepper Soup, it looks delicious. Hope you are having a great fall day and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

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