Stuffed Pepper Soup
All the delicious flavours of stuffed peppers without the fuss. Make this rich and comforting soup instead!
Servings: 6
Equipment
- This is an affiliate link.Soup pot
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 1 onion
- 2 carrots
- 2 bell peppers any colour
- 2 cloves garlic
- 4 tbsp chopped herbs like parsley or dill see more suggestions in notes
- 450g/1lbs ground beef lean
- 1/4 tsp dried thyme
- 1/2 tsp paprika
- 1/2 tsp salt
- 250ml/1 cup This is an affiliate link.tomato passata/crushed tomatoes
- 1.5 litres/6 cups beef stock or chicken stock
- 2 This is an affiliate link.bay leaves
- 150g/3/4 cup uncooked long grain rice
Instructions
- Heat the olive oil in a soup pot, then add the chopped onion, carrots and bell pepper, saute over low heat for 10 minutes, then add the minced garlic and chopped herbs, cook for 20-30 seconds longer while stirring.
- Turn the heat to medium and add the ground beef and break it up with a wooden spoon or a spatula, season the mix with the dried thyme, paprika and salt, cook until no longer pink inside.
- Pour in the tomato passata or crushed tomatoes and beef stock, stir to combine, then add the bay leaves and rice and bring to a simmer, simmer for 15 minutes until the rice is done.
- Serve with sour cream on the side for a creamy soup if desired.
Notes
You can vary the flavour of the soup by adding different herbs:
- Cilantro(Coriander) for Mexican
- Mint for Morrocan
- Basil for Italian
Nutrition
Calories: 290kcal | Carbohydrates: 33g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 820mg | Potassium: 1068mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4837IU | Vitamin C: 58mg | Calcium: 66mg | Iron: 4mg