Stuffed Bell Pepper Soup

Name: Stuffed Bell Pepper Soup
Prep time: 40 min
Cook time: 1 h 45 min
Total time: 2 h 25 min
Yield: 10 serving(s)
Ingredients: 2 lbs lean ground beef, browned; 1 large sweet onion, chopped; 2 teaspoons minced garlic (from the jar); 2 (15 ounce) cans stewed tomatoes (I used S&W ready cut diced with onion & green bell pepper); 1 (26 ounce) jar spaghetti sauce, I use Prego Traditional; 2 1/2 cups cooked long-grain rice; 3 large green bell peppers, diced; 2 (10 1/2 ounce) cans beef consomme; 1 (10 1/2 ounce) can beef broth; 2 1/2 tablespoons brown sugar; 2 1/2 tablespoons Worcestershire sauce; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups V8 vegetable juice, as needed to bring the soup to desired consistency; 1 cup sharp cheddar cheese, shredded; additional sharp cheddar cheese (optional)

⏱ 145 mins 🍽 10 serving(s) 🏷 Clear Soup

This recipe recreates the comforting taste of stuffed peppers in a convenient soup form. After trying it at a restaurant, the creator developed this version through several trials. It combines browned ground beef with onion, garlic, diced green bell peppers, tomatoes, spaghetti sauce, and beef consomme. The soup is simmered, then finished with cooked rice and sharp cheddar cheese for a rich, satisfying meal.

Ingredients

2 lbs lean ground beef, browned
1 large sweet onion, chopped
2 teaspoons minced garlic (from the jar)
2 (15 ounce) cans stewed tomatoes (I used S&W ready cut diced with onion & green bell pepper)
1 (26 ounce) jar spaghetti sauce, I use Prego Traditional
2 1/2 cups cooked long-grain rice
3 large green bell peppers, diced
2 (10 1/2 ounce) cans beef consomme
1 (10 1/2 ounce) can beef broth
2 1/2 tablespoons brown sugar
2 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups V8 vegetable juice, as needed to bring the soup to desired consistency
1 cup sharp cheddar cheese, shredded
additional sharp cheddar cheese (optional)

Method

Brown the ground beef with the onion and garlic in a large pot or Dutch oven.
Add the diced green bell pepper to the pot. You can pulse it in a food processor first to achieve a mix of textures.
Cook until the pepper begins to soften. Introduce all remaining ingredients except the cheese and rice, then bring to a slow boil while stirring often.
Reduce the heat to a simmer, cover the pot, and cook for 30 minutes, stirring frequently. Add the cooked rice and continue to simmer for another 15 minutes, watching the consistency as it thickens.
Stir in one cup of shredded cheddar cheese until it melts. Optionally, top each serving with extra shredded cheese.
Note: The stewed tomatoes can be pulsed briefly in a food processor before being added to the soup.

Nutrition (per serving)

Sodium1253500 mg

Recipe details

CategoryClear Soup

AuthorBobbie S.