No matter how you slice it, it’s soup season. Whether it’s 30 degrees over the weekend and snow (and dustings of snow) or sunny and cool (like today), you need soup! We found this one and thought you’d like it, too.
Stuffed Pepper Soup Recipe
Adapted from www.cookingclassy.com
Ingredients
2 tablespoon olive oil, divided
Salt and freshly ground black pepper
1 small yellow onion, chopped (1 cup)
1 cup red bell pepper, chopped (a little over 1/2 of a medium)
1 cup green bell pepper, chopped
2 cloves garlic, minced
2 (14.5-ounce) cans petite diced tomatoes
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can low-sodium beef broth
2 1/2 tablespoons chopped fresh parsley, plus more for garnish
1/2 teaspoon dried basil*
1/2 teaspoon dried oregano
1 cup uncooked long-grain white or brown rice (I love both options)
Cheddar or mozzarella cheese, for serving (optional)
Directions
Heat oil in pot and brown beef. Drain and transfer.
Saute veggies.
Add in diced tomatoes, tomato sauce, broth, herbs, cooked beef and season with salt and pepper.
Bring to a boil, then reduce heat. Cover and simmer for 30 minutes.
Prepare rice (per package instructions) while soup simmers.
Add rice into soup, or in ndividual servings, serve with cheese if desired.
READ MORE: Recipe Monday: Chicken Florentine
