Unstuffed Pepper Soup Recipes

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.

UNSTUFFED PEPPER SOUP

Steps:

• In a Dutch oven or large saucepan, cook the beef, green peppers and onion 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 at least 30 minutes, stirring occasionally. Add rice and heat through.

KITTENCAL'S UNSTUFFED PEPPER SOUP

Steps:

• In a Dutch oven or or large pot cook the ground beef with onions and bell peppers over medium-high heat until the meat is no longer pink; drain the fat.
• Add in garlic and chili flakes; continue to cook over medium-high heat until the meat is browned (this may take about 15 minutes or more to brown the meat).
• Mix in the taco seasoning (if using) cook stirring for 2 minutes.
• Stir in beef broth, 2 cans tomato soup, crushed tomatoes and drained mushrooms; bring to a boil stirring.
• Reduce heat to low and simmer partially covered for about 50-60 minutes, seasoning with salt and pepper about halfway through cooking.
• At the end of cooking add in the rice and heat through.
• Ladle into bowls then sprinkle cheddar cheese on top.

UNSTUFFED PEPPER SOUP

Steps:

• In large saucepan or dutch oven, cook together beef, onion, and green pepper over medium heat until meat is no longer pink. Drain. Stir in broth, soup, and tomatoes. Bring to a boil. Reduce heat. Cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through. (you can also add a spoon full of light sour cream before serving)

UNSTUFFED PEPPER SOUP

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat a large pot over medium-high heat. Cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces. Bring the soup to a boil, reduce heat to medium-low, cover the pot, and simmer the soup, stirring occasionally, until the vegetables are tender, 30 to 40 minutes.
• Stir rice into the soup, breaking clumps into individual grains; cook until the rice is hot, about 5 minutes.

STUFFED PEPPER SOUP IV

Steps:

• In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
• Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
• In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

SLOW-COOKER STUFFED PEPPER SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium heat until meat is no longer pink, 5-7 minutes; transfer to a 6-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low until flavors are blended, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.