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My review
Stuffed Pepper Soup
Ashley Hume Saar
"This is a great recipe for using up your peppers at the end of the summer."
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Ingredients
1 h 40 m servings 353 calsOriginal recipe yields 8 servings
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Directions
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- 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.
Footnotes
- Cook's Note:
- If using ground beef less than 90 percent lean, drain ground beef prior to adding other ingredients.
Nutrition Facts
Per Serving: 353 calories; 13.1 g fat; 39.7 g carbohydrates; 22.4 g protein; 52 mg cholesterol; 1495 mg sodium. Full nutrition
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Newest
3/2/2015
Lovely, the salsa taste really comes through so judge the spice level of salsa in it accordingly. Would probably add some fresh garlic and just put the rice in the soup mixture to cook next tim...