|If you like stuffed bell peppers, you're going to love this Stuffed Pepper Soup!|
I have a notebook on my desk where I jot down recipes ideas, both things I spot on the web and those that seemingly just pop into my head. And sometimes an idea pops into my head and when I check online I notice that other people have had the same idea. That's what happened with this recipe; I had Stuffed Pepper Soup down in my notebook, and when I decided to make it I found out just how many other people have made a soup inspired by stuffed peppers! That didn't stop me from creating my version, which uses both hot turkey Italian sausage and lean ground beef, and has a "secret" ingredient to add flavor. Jake and I both loved the soup, and when I gave my sister Pam some to take to work for her lunch she texted me in the middle of the day to say she loved it too. If you like stuffed peppers at all, I promise you're going to love this soup!
This recipe makes a huge pot of soup, but this freezes well (although you'll probably want to add a little stock or water when you reheat it, because the rice absorbs the liquid.)
my beloved rice cooker to cook the rice, but you can cook using any method you prefer. (This is more rice than you need; I always love to have rice in the freezer.)
I'm sorry, but you'll need to dirty two pans. I shouldn't really apologize for it, because I think browning the onions, peppers, and mushrooms in advance is really important to add flavor to the soup. Saute onions in olive oil until they're starting to brown, then add the Italian Herb Blend and cook 1-2 minutes longer. Transfer onions to large soup pot.
Saute the peppers in the same pan, cooking them until they're getting just a slight char on the edges. Transfer peppers to soup pot.
Mushrooms are probably optional in this, but I thought they were good. Saute the mushrooms until they're released their liquid and are starting to brown, then transfer to the soup pot.
I had a package of turkey Italian saussge with five links, and I was using two links for another recipe, so I just used the other three for this soup. You can certainly use the whole package if you prefer.
Then add the browned meat to the soup pot along with the crushed tomatoes, beef broth, water, Worcestershire sauce, and ketchup (the secret ingredient) and simmer about 30 minutes. (I used an 8 quart soup pot to make this, but as you can see, it could have been a little smaller.)
After the soup has cooked at least 30 minutes, add the rice (and a little more water if you think it's needed) and let the soup simmer 15 minutes more. Season to taste with salt and fresh ground black peper and serve soup hot, with freshly-grated Parmesan cheese to add at the table.
(Makes 8-10 servings or more, but the soup freezes well. Recipe possibly inspired by many other versions of Stuffed Pepper Soup found online; see after the recipe for other versions.)
2 cups cooked rice (I used Uncle Ben's Converted Rice, which is a low-glycemic variety of white rice.)
2 tsp. + 2 tsp. olive oil
1 large onion, chopped fairly small
1 T Italian Herb Blend (I like Italian Herb Blend from The Spice House, but any blend you like will work.)
2 large green bell peppers, stems and seeds removed and chopped into pieces about 5/8 inch across
8 oz. brown Crimini mushrooms, washed if needed and then cut in half or fourths (mushrooms are optional, but good)
3 links (12 oz.) hot turkey Italian sausage (or use the whole package if you prefer)
1 lb. lean ground beef (less than 10% fat)
2 cans (15 oz.) crushed tomatoes + 2 cans water (rinse out each can with the water)
3 cans (14 oz) beef broth (or use 5 cups homemade beef stock if you have some)
1 T Worcestershire sauce
1/2 cup ketchup (I use Heinz reduced-sugar ketchup)
salt and fresh-ground black pepper to taste
freshly-grated Parmesan cheese for serving (optional but good)
Cook long-grain white rice according to package instructions to make 2 cups cooked rice. (I used my beloved rice cooker.)
Heat 2 tsp. oil in a large frying pan, add chopped onion and saute over medium high heat until the onion is barely browned on the edges. Add Italian Herb Blend and cook 1-2 minutes more. Add onion to soup pot. (I used an 8 quart soup pot for this, but it could have been a little smaller.)
In the same frying pan, add the chopped green pepper and saute until the edges have a slight char. Add peppers to soup pot. Then add the mushrooms to the same pan and cook until mushrooms release their liquid and are slightly browned. Add mushrooms to soup pot.
Add the other 2 tsp. olive oil to the pan along with the ground beef and the sausage which you've squeezed out of the casing. Cook the meat until it's nicely browned, turning several times and breaking apart with the back of the turner.
Add browned meat to the soup pot along with the crushed tomatoes, 2 cans water, 3 cans beef broth, Worcestershire sauce, and ketchup. Bring soup to a low simmer, then cook on low about 30 minutes. Add the rice and cook 15 minutes more, adding a little more water if you think it's needed. Season to taste with salt and fresh-ground black pepper and serve hot, with freshly grated Parmesan cheese to add at the table if desired.
This soup will keep for quite a few days in the fridge and also freezes well. The rice will absorb some of the liquid in the soup when it's stored, so you'll need to add a little water or beef stock when you reheat. For best flavor, reheat in a small pan on the stove.
South Beach Suggestions:
Using the rice makes this soup Phase 2 or 3 for the South Beach Diet, and if you're making it for South Beach I would recommend using low-glycemic Uncle Ben's Converted Rice or brown rice. I think the soup could be pretty good for Phase One without the rice too, if anyone wants to try it that way.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
So Many Other Bloggers Made Stuffed Pepper Soup:
(Who knows if I saw one of these recipes scroll by on Pinterest before the idea popped into my mind? Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Stuffed Pepper Soup ~ Skinnytaste
Stuffed Pepper Soup ~ Six Sisters' Stuff
CrockPot Stuffed Pepper Soup ~ Family Fresh Meals
Stuffed Pepper Soup ~ The Country Cook
Stuffed Pepper Soup ~ Chaos in the Kitchen(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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