Pepper Soup Recipe
A flavorful and spicy pepper soup recipe that is perfect for a hearty meal.
Equipment
- large pot
Ingredients
Meats
- 1 lb hot Italian sausage or lean ground beef/turkey
Vegetables
- 1 small yellow onion, chopped
- 1 each red bell pepper, chopped
- 1 each green bell pepper, chopped
- 4–6 cloves garlic, minced
Canned Goods
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) fire-roasted diced tomatoes
Grains
- ¾ cup uncooked long-grain white rice
Liquids
- 6 cups low-sodium beef broth
Herbs
- fresh herbs: basil, oregano, parsley
Instructions
Cooking Steps
- In a large pot over medium-high heat, brown the Italian sausage with onions for about 4 minutes; add bell peppers and garlic and sauté for an additional 3 minutes.
- Stir in crushed tomatoes, diced tomatoes, rice, herbs, salt, pepper, and beef broth. Mix well.
- Bring to a boil then reduce heat to low; cover and simmer for 8–12 minutes until rice is tender.
- Stir in grated Parmesan cheese until melted; adjust seasoning as needed.
- Serve hot topped with shredded mozzarella.
Notes
Feel free to substitute the Italian sausage with any lean ground meat of your choice. Add more spices if you prefer a spicier flavor. Garnish with extra fresh herbs for added freshness.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 700mgFiber: 3gSugar: 5g
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