It is soup season at our house. We easily eat soup at least once a week...at least for now. In about a month or two, I'll be tired of all our soup recipes. But, my husband claims this soup is one he would happily eat once a week. It's so easy...I should take him up on it.
Stuffed Pepper Soup
barely adapted from Chaos in the Kitchen
1 lb ground beef, I use 93/7 beef
1/2 onion, diced
3 stalks celery, diced
1 lb bell peppers (apprx. 3 large), diced - I use at least one green and one red. The third can be whatever you prefer...orange, yellow or another red/green
2 cloves garlic, minced
1(14.5 oz) can diced tomatoes
1 can low sodium beef broth (you could use more than this if you want more broth)
1 tbsp beef base (I use 3 beef bullion cubes)
salt and pepper
hot, cooked rice
In a large stock pot, brown ground beef until no longer pink. Drain and then add the vegetables. Heat over medium heat until vegetables are softened, about 8-10 minutes.
Add tomatoes, beef broth, and beef base. Simmer 15 minutes or longer until ready to serve.
Taste and season generously with salt and fresh ground pepper.
Put a large scoop of rice in a bowl and ladle soup over the top. If you add the rice to the soup itself, it absorbs all the liquid.