Stuffed Pepper Soup
Very different from any ordinary soup you have tasted. The exact flavors of my wonderful stuffed peppers in a soup... and so much easier than going through all the steps in making the iconic slow baked dish!
The mellowness of the sweet bell peppers melts into the tomato broth and the spot on seasoning of the Worcestershire and touch of Splenda Brown Sugar sweetness nails it.
- 1 large green pepper, cut into 1/2 inch dice
- 2 large red bell peppers, cut into 1/2 inch dice
- 1 large sweet onion, diced
- 1 garlic clove, chopped
- 1 tablespoon butter
- 1 tablespoon sweet paprika
- 1 pound 90/10 lean ground beef
- Two 14 ounce cans Hunt's Diced Tomatoes in Sauce - or use one can diced tomatoes and one can sauce - fire roasted are also nice
- One 32 ounce carton Swanson Beef Stock - the new stock has more flavor than broth
- 2 tablespoons Splenda Brown Sugar blend
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- Sea salt and fresh pepper to taste
OPTIONAL: 2 cups cooked rice to serve to the family.
- In a large heavy pot, sauté the peppers, onions, garlic in the butter until very soft and lightly golden at edges. Stir in the paprika and saute for an additional minute.
- Add the beef and cook until browned, breaking up with a wooden spoon.
- Add tomatoes, beef broth, Splenda Brown Sugar Blend, Worcestershire, and soy sauce - add 1 teaspoon salt and 1/2 teaspoon black pepper.
- Bring to a boil, lower heat and simmer for 25 to 30 minutes, until peppers are very soft and soup has thickened.
- Serve in shallow bowls - with a scoop of cooked rice if you are feeding family.