Tuesday, September 24, 2013

Stuffed Pepper Soup

Bring on soup weather .... I am more than ready! Well, I'm ready for the soup part anyways - I don't really like the idea of having to wear pants or any kind of long sleeves or "real" shoes. I kinda like my shorts, t-shirts and flip-flops! :) I just may be that crazy person who wears flip-flops year-round - even in the snow (and yes, I have done it!)

I've decided to go and break all kinds of {unwritten} rules. While the temperatures are still right at 100°F here in Phoenix (we're going in to October, folks! When does the heat relent a little?!), I'm baking up all sorts of goodies and I'm even making soup! I can't wait any longer - everywhere I look on the internet is filled with Fall stuff. I don't want to feel left out. 

Stuffed Pepper Soup 2

This Stuffed Pepper Soup is a family favorite - and it was the first soup I decided to make for Fall. The green peppers are still in abundance from summer around here, so it only seemed logical to make the most of it! This soup is full of ground beef, green peppers, tomatoes and rice - it's literally just like eating stuffed peppers in soup-form! Enjoy!

Stuffed Pepper Soup
Printable recipe
Yield: 10-12 servings

1½-2 lb. lean ground beef
3 large green peppers, seeded and chopped
1 large onion, chopped
4 oz. fresh button mushroom, cleaned and chopped
1 carton (32 oz.) beef broth
2 cans (10¾ oz. each) condensed tomato soup, undiluted
1 can (28 oz.) petite-diced tomatoes, undrained
4 shakes of Worcestershire sauce
2 tsp. Italian seasoning
½ tsp. pepper
1½ cups cooked rice

In a large soup pot, brown and crumble the beef with the green peppers, onion and mushrooms until the beef is no longer pink. Drain if necessary. Stir in the broth, tomato soup, tomatoes and Worcestershire sauce. Bring to a boil; cover and reduce heat to maintain a simmer for at least 30 minutes, stirring occasionally. Add Italian seasoning, pepper and rice. Heat through. Serve.

Stuffed Pepper Soup 3

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