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Green Pepper Soup Recipe

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This recipe for Green Pepper Soup, by , is from Jackie's Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Fliss


2 tablespoons olive oil

4 medium green bell peppers, diced

1 large yellow onion, diced

Kosher salt and freshly ground black pepper

1 pound ground beef

2 cloves garlic, finely chopped

1 teaspoon fresh thyme leaves, chopped

1 teaspoon dried oregano

4 cups low-sodium beef broth

One 14.5-ounce can diced tomatoes

One 14.5-ounce can crushed tomatoes

3 tablespoons Worcestershire sauce

1 cup cooked white rice

Shredded Cheddar, for serving

Chopped fresh parsley, for serving

Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.
Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.
Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.
Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper.
Ladle the soup into bowls and top with some Cheddar and parsley.




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