Stuffed Pepper Soup

Course: Main Course

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings:

Calories: 251kcal

Author: Lord Byron's Kitchen

Stuffed Pepper Soup is one of those dishes that comes together quickly, feeds a large family, and eliminates the fuss of mixing, stuffing, and baking. In one big pot, all the flavours of stuffed peppers comes together in a hearty, delicious, family-friendly, soup.

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Ingredients

2 large white onions, finely diced
3 cloves garlic, minced
2 large green bell peppers, finely chopped
2 large red bell peppers, finely chopped
1 teaspoon salt
1 tablespoon ground black pepper
2 tablespoons olive oil
3 cups vegetarian beef crumbles
6 cups vegetable stock
2 cups canned crushed tomatoes
2 cups canned diced tomatoes
1/2 cup tomato paste
1 tablespoon dried oregano
1 tablespoon dried thyme
2 cups instant white rice
1/2 cup parsley, finely chopped; plus more for garnish

Instructions

In a large pot, over medium high heat, add the olive oil, onions, peppers, salt, and pepper. Saute, stirring often, for 5 minutes.
Add the garlic and cook for 2 more minutes.
Next, add the vegetarian crumbles (or lean ground beef if you're making a non-vegetarian version) and stir into the onion and pepper mixture.
Place the lid on the pot and cook for 8 minutes, stirring once in between. (If using ground beef, be sure the beef is fully cooked before moving on to the next step.)
Lastly, add all of the remaining ingredients. Stir well to incorporate. Place a lid on the pot and cook for 10 minutes.
Reduce heat to a simmer, stir the soup well, and continue to simmer for 50 minutes. Stir every 10-15 minutes. The rice likes to settle at the bottom of the pot, so try to stir often to prevent this from happening, because the rice will burn.
With 10 minutes remaining until the soup is ready, take a look at the consistency of the soup. If you prefer a more liquid soup, add another cup or so of broth and stir well. (I prefer a thick, hearty, stew-like soup, so as you can see from the pictures, my soup is more dense.)
Lastly, stir in the chopped parsley, place the lid back on the pot and turn off the heat. Allow soup to sit for 5-10 minutes.
Stir and serve immediately with fresh chopped parsley for garnish.

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