Fall hit here in Minnesota and I went straight to Pinterest in search of a new soup recipe to try! I love soup and if I grab a fresh piece of bakery bread for dipping my kids are all in too!!
This Stuffed Pepper Soup caught my eye right away. Simple, whole food based, one pot, lots of veggies, and most of the ingredients I already had on hand. Of course it wouldn’t be me to follow a recipe to the “T” so I changed up a few things to make it more to my family’s tastes and I think I nailed it! The kids gobbled it up (no complaints) and the hubs went back for seconds!
I’m telling you, finding a simple and healthy one pot meal the whole family likes just really makes my day! And this one definitely did that. It has already been added into our fall/winter meal rotation and I think you should give it a try too.
- 1 – 1.5 pounds grass-fed organic ground beef
- 3 Bell Peppers – chopped (I used 2 green and 1 red)
- 1 medium onion – chopped
- 2 TBSP garlic – minced
- 1 15.4 oz can tomato sauce
- 1 10 oz can diced tomatoes with green chilies
- 2 cups beef broth
- 2 TBSP honey
- 1 TBSP Worcestershire sauce
- 2 TBSP Italian seasoning
- 2 cups cooked brown rice (I used a bag of Seeds of Change quinoa & brown rice)
- Salt & pepper to taste
In a stock pot, brown the ground beef on medium heat.
Add the peppers, onions, and garlic to the beef and saute for five minutes
Stir in the tomato sauce, diced tomatoes (with juice), beef broth, honey, Worcestershire sauce, salt and pepper
Reduce heat to low, cover and simmer for 20 – 30 min or until the veggies are soft
Stir in the cooked brown rice and Italian seasoning and simmer for another 10 – 15 min.