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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Green Pepper Soup Recipe

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