Description
A hearty and flavorful soup that combines the taste of stuffed peppers with a high-protein boost from beef. Perfect for a satisfying meal.
Ingredients
Scale
- 1 lb ground beef
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream
Instructions
- Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess fat.
- Add the chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes and beef broth.
- Add the Worcestershire sauce, basil, and oregano.
- Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes to allow flavors to meld.
- Serve hot, with optional toppings if desired.
Notes
- You can use different colored bell peppers for a more vibrant soup.
- For a spicier soup, add a pinch of red pepper flakes.
- This soup freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg