Unstuffed Bell Pepper Soup |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a great way to get the delicious flavors of stuffed peppers without all the work. Ingredients:
1 1/2 lbs lean ground beef |
2 -3 large green peppers, chopped 1/2-inch size |
1 large sweet onion, chopped 1/2-inch size |
2 garlic cloves, minced |
1 (15 ounce) can tomato sauce |
1 (8 ounce) can tomato sauce |
1 (15 ounce) can diced tomatoes |
4 cups nonfat beef broth (32 oz carton) |
1 (10 1/2 ounce) can beef consomme |
2 cups water |
1 teaspoon worcestershire sauce |
2 cups cooked white rice (not minute rice) |
2 teaspoons salt |
1 teaspoon black pepper |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 1/2 teaspoons italian seasoning |
1 teaspoon beef bouillon powder (optional) |
Directions:
1. In an 8 qt stockpot, brown ground beef until no longer pink.
2. Add the green peppers, onion and garlic. Sauté for 2 - 3 minutes. Add the tomato sauce, tomatoes, beef broth, consomme, water and the Worcestershire sauce; stir. Add the rice, salt, pepper, garlic powder, onion powder, and Italian seasoning; stir till combined.
3. Simmer with cover ajar for 20 - 30 minutes to blend flavors and heat through (if needed add the beef bouillon powder).
4. Serve with garlic bread topped with mozzarella cheese.
5. For Lower Fat: Reduce ground beef to 1 lb (93% lean); omit beef consomme and replace with non-fat beef broth.
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