Stuffed Pepper Soup

An smooth, hearty and comforting filled pepper soup. Made with easy substances and so smooth to make, this soup is some thing the complete own circle of relatives will love. Makes approximately eleven cups.


1 lb lean floor pork

2 Tbsp olive oil, divided

Salt and freshly floor black pepper

1 small yellow onion chopped (1 cup)

1 cup chopped crimson bell pepper (a bit over 1/2 of a medium)

1 cup chopped inexperienced bell pepper

2 cloves garlic, minced

2 (14.five oz) cans petite diced tomatoes

1 (15 oz) can tomato sauce

1 (14.five oz) can low-sodium pork broth

2 1/2 Tbsp chopped sparkling parsley, plus extra for garnish

1/2 tsp dried basil

1/2 tsp dried oregano

1 cup raw lengthy grain white or brown rice (I love each options)

Cheddar or mozzarella cheese, for serving (non-obligatory)


In a massive pot warmness 1 Tbsp olive oil over medium warmness, as soon as warm upload pork to pot and season with salt and pepper. Cook, stirring every now and then at the same time as breaking apart pork, till browned. Drain pork and pour onto a plate covered with paper towels, set aside.

Heat final 1 Tbsp olive oil in pot then upload onions, crimson bell pepper, inexperienced bell pepper and saute three minutes, then upload garlic and saute 30 seconds longer.

Pour in diced tomatoes, tomato sauce, pork broth and upload parsley, basil, oregano and cooked pork, then season with salt and pepper to taste. Bring simply to a mild boil, then lessen warmness to low, cowl and simmer, stirring every now and then, 30 minutes.

While soup simmers, put together rice consistent with instructions indexed on package, then as soon as soup is accomplished simmering stir in preferred quantity of cooked rice into soup.

Serve heat crowned with non-obligatory cheese and garnish with sparkling parsley.

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