Stuffed Pepper Soup
We make soups for our farm kitchen based on what’s in season, and this Stuffed Pepper Soup works perfectly for a late summer seasonal soup. Our Stuffed Pepper Soup includes all kinds of homegrown garden goodness–green and colored bell peppers, tomatoes, garlic, and fresh herbs. Combined with grass-fed beef, our homemade beef stock, and a bit of brown basmatic rice, this soup is bursting with flavor!
This soup not only provides a tasty summer meal, but we think it will be so cozy in the cold of winter! You can roast and freeze tomatoes, freeze peppers, and dry herbs to use in this soup over the winter.
A few keys to this soup:
- Cook the rice separately. I’m a big fan of one-pot meals whenever possible (fewer dishes to wash please!), but in order to keep the rice’s texture intact you need to cook it separately. Then add desired amount of rice once the soup is finished cooking.
- Salt in layers. Yes, I know, I keep bringing this up (thank you, Samin!)–that’s because it’s important! We want a flavorful soup–not a salty one. Notice how the rice gets a bit of salt, then the beef, then the onions/peppers, then the tomatoes? Layer salt and taste as you go for a delicious soup.
- For a spicier soup, use a spicier pepper. We use poblano for a mild, barely-there spice level. For more spice, trade out the poblano for jalapenos or chiles.
Stuffed Pepper Soup
Servings: 6 people
- Dutch oven or soup pot
- chef's knife
- cutting board
- 1/2 cup brown rice we use brown basmati
- 1/2 pound ground beef we use grass-fed beef
- 2 tbsp canola or olive oil divided
- 2 tsp kosher salt divided
- 1 small onion chopped
- 1 large bell pepper (red, yellow, or orange) chopped
- 1 large bell pepper (green) chopped
- 1/2 small poblano pepper seeds removed and pepper chopped
- 2 cloves garlic minced
- 1 oz tomato paste
- 1.5-2 pounds tomatoes with their juices chopped
- 2/3 cup beef broth
- 1 1/3 cups water
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
- 5-6 sprigs fresh oregano, leaves removed chopped
- Cook brown rice according to package directions. We use 1/4 tsp salt per 1/2 cup of rice.
- While rice is cooking, prepare soup. Heat 1 Tbsp canola oil in soup pot over medium heat. Once oil is hot, add ground beef and 1/2 tsp salt. Stir occasionally to break up beef, until browned. Drain fat from beef if necessary, and set browned beef aside.
- Using the same soup pot, add 1 Tbsp canola oil. Heat oil over medium heat, then add chopped onion and peppers. Saute 7-8 minutes, or until fond develops. Add 1 tsp salt and garlic. Saute 1 minute. Add tomato paste and saute 2-3 minutes, stirring frequently.
- Pour in chopped tomatoes. Sprinkle 1/2 tsp salt over tomatoes. beef broth and water. Bring to a boil, then lower to a simmer. Add chopped herbs. Simmer uncovered 30 minutes, stirring occasionally. Stir in ground beef. Remove from heat.
- Add desired amount of cooked rice. Serve hot with crusy bread or croutons. Enjoy!
For a spicier soup, replace poblano with jalapenos or chili peppers.
This soup was awesome! It had really good flavor!
We’re so glad you liked the soup, Jennifer! Thanks for sharing!