STUFFED PEPPER SOUP

Stuffed Pepper Soup image

This is a great recipe for using up your peppers at the end of the summer.

Provided by Ashley Hume Saar

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

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Ingredients

1 ½ pounds 90%-lean ground beef
1 large sweet onion, chopped
salt and ground black pepper to taste
4 bell peppers, stemmed and chopped
6 cups chicken stock
2 cups prepared salsa
2 cups tomato sauce
2 cups chopped canned tomatoes
1 cup canned black beans, drained
2 cups cooked rice
2 cups frozen corn

Steps:

Heat a Dutch oven over medium-high heat. Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add bell peppers; cook and stir until peppers are softened, about 5 minutes.
Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil. Reduce heat to medium and simmer for 45 minutes. Add rice and corn and simmer for 30 minutes more. Season soup with salt and pepper.

Nutrition Facts : Calories 352.9 calories, Carbohydrate 39.7 g, Cholesterol 52 mg, Fat 13.1 g, Fiber 7.1 g, Protein 22.4 g, SaturatedFat 4.9 g, Sodium 1495.4 mg, Sugar 9.9 g