Stuffed Pepper Soup
Makes: ~6 servings
Prep time: ~15 min
Cook time: ~45 min
Ingredients
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1 lb ground beef (the leaner the better)
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1 green bell pepper, chopped
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1 cup finely diced onion
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1 jar Old Dutch Salsa (adjust heat/spice to your preference)
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1 jar of tomato sauce
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1 tetra pack of chicken broth
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½ tsp dried thyme
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¼–½ tsp dried oregano (start smaller, taste, then add more)
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Salt & pepper, to taste
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1 cup cooked white rice
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Grated Cheese for Garnish (optional)
Instructions
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In a large pot or Dutch oven over medium-high heat, cook the ground beef until browned, breaking it into crumbles. Drain off excess fat if needed.
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Add the chopped green pepper and diced onion. Cook until onion is translucent and peppers have softened, ~5 minutes.
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Stir in the Old Dutch Salsa and tomato sauce.
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Pour in chicken broth and 2 cups of water. Add thyme and oregano. Season with salt & pepper (but go light initially — the salsa may add salt already).
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Bring the mixture to a simmer, then reduce heat. Cover and simmer until the peppers are tender, about 30–45 minutes.
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While the soup simmers, cook your rice.
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When rice is done, stir it into the soup. Taste and adjust seasoning (maybe more oregano, salt, or pepper).
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Serve hot.
Notes & Tips
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Because salsa often includes spices, onions, maybe even garlic and some salt, taste early before adding too much extra salt.
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If you prefer a smoother texture, you could partially blend some of the soup or use a salsa that’s more liquid.
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If it’s too thick, add extra broth or water to loosen it.
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If you want more oregano flavor, go up to ½ tsp (or even ¾ tsp) total, but do it incrementally.