STUFFED PEPPER SOUP

Serves 6

Takes 1 hour, 15 minutes

Ingredients:

3 tablespoons butter

1 yellow onion, diced

3 teaspoons salt, divided

1/4 teaspoon black pepper

2 green peppers, seeded and diced

1-2 jalapenos*, seeded and minced

2 pounds ground beef, venison or a mixture (any ground meat would work fine here)

8 cups water

6-ounce can tomato paste

4 cups diced tomatoes

1 cup brown rice

1/4 cup brown sugar


Directions:

  1. In a large stock pot or dutch oven, melt butter over medium heat. Add onion, 1 teaspoon salt, and black pepper. Saute until translucent and fragrant, about 10 minutes. Add green peppers and jalapenos*. Saute until well-browned, about 5 minutes more. 

  2. Reduce heat to medium low and add ground beef. Break up and cook until cooked through, about 10 minutes.

  3. Add in water, tomato paste, diced tomatoes, brown rice, and brown sugar along with remaining 2 teaspoons salt. Bring to a boil, reduce to a simmer and cook until rice is tender, about 45 minutes. If the soup thickens too much, add more water to thin until soup reaches desired consistency.

*Based on my testing, 1 jalapeno did not add much heat to the final soup. I would consider it very mild. If you want a bit more heat, I’d recommend using 2 jalapenos (or leaving the seeds in).

Green Pepper, Tomatoes, Hot peppersBethanee WrightComment