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Hearty Stuffed Pepper Soup

This is basically a deconstructed stuffed pepper; all the same components are there without the work of actually stuffing anything. Adding half-and-half at the end cuts the acidity from the tomato and gives the soup a smoother finish.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 1.25 lbs ground beef
  • 2 medium carrots chopped
  • 1 large yellow onion ~1.5 cups, diced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1/2 cup uncooked long-grain white rice
  • 1 1/2 tsp kosher salt to start
  • 1 tsp ground black pepper
  • 1 bay leaf
  • 1 can tomato sauce 15 oz
  • 7 cups beef broth
  • 2/3 cup half-and-half

Instructions

  • Brown ground beef in large pot over medium-high heat, breaking apart. Drain fat.
  • Add carrots and onion, cook 5-7 minutes until softening.
  • Add bell peppers, cook 5 minutes more.
  • Stir in rice, salt, pepper, bay leaf, tomato sauce, and beef broth.
  • Bring to boil, reduce heat to low, cover and simmer 20-25 minutes until rice is tender.
  • Stir in half-and-half and warm through without boiling.
  • Remove bay leaf before serving.

Notes

Optional toppings - sour cream or fresh herbs.