Best Unstuffed Bell Pepper Soup Recipes

UNSTUFFED BELL PEPPER SOUP

Steps:

• In an 8 qt stockpot, brown ground beef until no longer pink.
• Add the green peppers, onion and garlic. Sauté for 2 - 3 minutes. Add the tomato sauce, tomatoes, beef broth, consomme, water and the Worcestershire sauce; stir. Add the rice, salt, pepper, garlic powder, onion powder, and Italian seasoning; stir till combined.
• Simmer with cover ajar for 20 - 30 minutes to blend flavors and heat through (if needed add the beef bouillon powder).
• Serve with garlic bread topped with mozzarella cheese.
• For Lower Fat: Reduce ground beef to 1 lb (93% lean); omit beef consomme and replace with non-fat beef broth.

UNSTUFFED PEPPER SOUP

Steps:

• Brown onion, garlic, pepper pieces and ground beef in skillet.
• Mix all other ingredients (except rice) in pot and bring to a boil.
• Add minute rice to tomato mixture, stir, put on lid, and set aside for 5 minutes.
• Drain meat and pepper mixture in a colander.
• Add to soup pot and simmer for 15 more minutes.

UNSTUFFED GREEN PEPPER SOUP

Steps:

• In a large dutch oven over medium heat add the oil, onion, celery, and green peppers.
• Saute until just tender, stirring frequently.
• Stir in ground beef to onion mixture and cook approximately 15 minutes or until the meat is browned and no longer pink.
• Add uncooked rice and mix thoroughly.
• Slowly stir in tomatoes, V-8 juice, 6 cups vegetable broth and diced potatoes.
• Season soup with brown sugar, cinnamon, salt and pepper and cover with lid.
• Let soup simmer slowly for one hour or until potatoes are fork tender.
• Ladle soup into bowls and serve with fresh baked bread or hard rolls.

UNSTUFFED PEPPER SOUP

Steps:

• In a dutch oven or large saucepan, cook beef, peppers, and onions over medium heat until meat is no longer pink; drain.
• Stir in the broth, soup, tomatoes, and mushrooms.
• Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, stirring occasionally.
• Add the rice, heat through and serve.

STUFFED PEPPER SOUP

Steps:

• In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.