Bell Pepper Soup

Bell Pepper Soup

Servings: 6 Prep: 10 minutes Cook: 40 minutes

  • Stock pot
  • Sharp Knife
  • Cutting Board
  • Long wooden spoon
  • 1 lb ground beef
  • 2 Tbsp cooking oil. (Tallow is best for beef)
  • 1 14.5 oz can diced tomatoes (Fire roasted is preferred)
  • 1 10 oz can RO-TEL diced tomatoes and chile ( Can substitute 2nd can of diced tomatoes if you don’t want the chilis)
  • 1 15 oz can tomato sauce
  • 1 medium sweet onion (small dices)
  • 1 large red bell pepper (large dices)
  • 1 large green bell pepper (large dices)
  • 2 cloves garlic (minced)
  • 16 oz beef broth (low or no-sodium)
  • 2 1/2 Tbsp fresh parsley (chopped)
  • 1 Tbsp Worcestershire
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Optional garnish: parsley, chives, shredded cheddar cheese
  1. Add 1 Tbsp cooking oil to a large pot over medium heat. When hot, add ground beef and brown it. Season with salt, pepper, and Worcestershire while browning. Set beef aside on a separate plate and leave approximately 1 Tbsp oil in the pot. Add more oil if needed.
  2. To the hot pot, add the diced onions and bell pepper, season with salt and pepper, and saute for 5 to 7 minutes until onions are translucent. Add garlic and saute for another minute.

  3. Pour in beef broth, tomato sauce, RO-TEL, and diced tomatoes. Add parsley, basil, oregano, and beef. Salt and pepper to taste. Reduce heat to simmer for 30 minutes, stirring occasionally.

  4. Serve and add garnish

Serve warm. Top with your choice of optional garnishes.

Soup
American