This stuffed pepper soup recipe from Kristine Anderson on YouTube is the perfect transitional recipe from fall to winter. It’s quick, easy, and inexpensive to make and guaranteed to keep the dinner table warm during the cold season.
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The ingredients are also easy, and I bet you already have them in your fridge and pantry. This dish is one of the best budget-friendly soup recipes you should add to your home cooking staples, especially in the winter. Ready to cook? Check out the video below for the step by step instructions.
Ingredients:
- 2 cups of cooked rice
- 1 lb sweet (or spicy) sausage
- 2 tbsp olive oil
- 1 lb ground beef
- salt and ground black pepper
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1 large onion, diced
- 4 cloves of garlic. minced
- 2 cups of beef stock
- 2 cans (15 oz) petite diced tomatoes
- 1 can of tomato soup
- thyme sprigs
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 – 2 tsp sugar
Directions:
Step 1
Cook the ground beef in a heavy-bottomed pot with 2 tbsp olive oil and season with salt and ground black pepper to taste. Once the meat is browned, add the chopped bell peppers and onions. Stir to combine, then add 2 cups of beef stock, 2 cans of petite diced tomatoes, 1 can of tomato soup, 4 cloves of minced garlic, and thyme sprigs. Season with 1 tbsp oregano, 1 tbsp dried basil, and 1 tsp sugar. Stir everything to combine.
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Step 2
Now, stir in 1 lb sweet sausage, then put the lid on. Let it simmer on low heat for 25 to 30 minutes. Once done, add the cooked rice, mix, and let it cook for another ten to fifteen minutes covered. After this, remove the thyme sprigs, and serve.
One-Pot Stuffed Pepper Soup Recipe
