By Shauna Havey
If you’re a fan of stuffed bell peppers, you will love this hearty, warm winter soup. All the robust Italian flavors in the classic baked dish are here, but in an easy to throw together, one pot meal. Serve this soup with or without rice, just don’t be tempted to add it in before the soup cooks or it will absorb all the delicious broth. I like to serve mine with a sprinkle of cheese and a little fresh parsley on top.
Makes 8 servings
2 Tbsp. olive oil
2 pounds lean ground beef
2/3 Cup diced red onion
4 bell peppers (any color) seeded and diced
2 tsp. minced garlic
One 15.5 ounce can petite diced tomatoes
One 8 ounce can tomato sauce
2 Tbsp. tomato paste
2 tsp. dried basil
1/2 tsp. dried rosemary
1.5 tsp. salt
1/2 tsp. pepper
1 Tbsp. sugar
1 quart beef broth
Cooked white rice, chopped parsley, and shredded mozzarella for serving (optional)
Set a large soup pot over medium high heat. Add the olive oil and ground beef. Cook until beef is almost fully browned.
Add the onions and cook just until they start to soften. Add the bell peppers and garlic and cook for 2-3 minutes, just until the peppers are crisp-tender.
Add the diced tomatoes, sauce, and paste to the pot. Then add the spices, seasonings, and the sugar.
Pour in the broth, stir to combine all the ingredients, and bring soup up to a simmer. Simmer for 10-12 minutes to meld the flavors.
When the soup is heated through, add a scoop of cooked rice to each serving bowl. Ladle the soup on top, then sprinkle on some cheese and chopped parsley before serving.