Stuffed Pepper Soup
Ingredients
The soup base
-
1
lb.
grass-fed ground beef
-
1
cup
chopped red bell pepper
-
1
cup
chopped green bell pepper
-
1
cup
diced onion
-
4
cloves
chopped garlic
-
1
28 oz.
can of diced tomatoes
-
16
oz.
tomato sauce
-
3
cups
reduced sodium chicken broth
-
2
tsp.
Italian seasoning
-
to taste
salt
-
to taste
pepper
The rice
Instructions
- 1. Heat a large pot over medium heat and add the ground beef, seasoning with salt and pepper.
- 2. Brown the meat, breaking it up into crumbles.
- 3. Add the chopped peppers, onions, and garlic, cooking for another 5 minutes until the vegetables are tender.
- 4. Stir in the diced tomatoes, tomato sauce, chicken broth, Italian seasoning, and additional salt and pepper.
- 5. Increase the heat to high and bring the mixture to a boil, then reduce to a simmer and cook for 25 minutes.
- 6. Serve the soup in bowls, topping each with ⅓ cup of cooked rice.
Nutrition Facts (estimated)
Servings
6 servings
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
500mg
Cholesterol
70mg
You might also like