Stuffed Pepper Soup
December 22, 2013
By: Kecia’s Flavor Breakthrough!
Stuffed peppers are one of my favorite things. I love how the pepper flavors the filling so wonderfully! It is such a nice way to use those summer veggies, too! But, in the winter as you all know now I am totally a soup girl! So I combined two of my favorite things into a soup. ( and I sneak in a lot of extra veggies)This is a very hearty and thick soup.
- 1 pound ground beef
- 1 pound Italian sausage
- 2 bell peppers diced
- 1 Onion julienned
- 2 cloves garlic minced
- 2 cups diced tomatoes
- 4 cups tomato sauce
- 3 cups beef broth
- 1 cup of whole grain rice
- 1 carrot finely chopped
- 1 stalk celery finely chopped
- 1 tbsp Italian Herb paste **
- 1 tbsp red pepper paste
- 1 cup spinach julienned (sneaky)
- Salt and pepper to taste
- ½ cup shredded Parmesan cheese
In a large stock pot or Dutch oven brown the ground beef and sausage, drain.
Add the peppers, onions and garlic and cook until onion is slightly translucent.
Stir in the tomatoes, tomato sauce and broth.
Add rice, carrot, celery, herbs, pepper paste and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 40 minutes or until rice is done. Stir in spinach and cook through till it is softened.
Ladle into bowls and top with parmesan cheese. Serve with crusty parmesan garlic toasts. MMMM.
** In the summer I like to use fresh herbs from my garden, minced basil, oregano, Italian parsley.