Country-Style Beef & Green Pepper Soup
Created by TeresaS on February 27, 2016
- Servings: 6
- Prep Time: 20m
- Cook Time: 35m
- Recipe #22984
Ingredients
- 2 1/2 tablespoons olive oil (divided)
- 12 ounces extra-lean ground beef
- 2 medium green bell peppers, diced
- 1 cup yellow onion, chopped
- 1 pound tomatoes, chopped (fresh)
- 4 ounces fresh green beans (trimmed and broken into 1-inch pieces)
- 1 cup whole kernel corn (frozen, thawed and patted dry)
- 2 cups green cabbage, coarsely chopped
- 3 cups low-sodium beef broth
- 2 teaspoons dried oregano
- 2 tablespoons balsamic vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
How to Make
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Step 1: Heat 1 teaspoon oil in a dutch oven on medium-high, tilting dutch oven to coat bottom lightly.
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Step 2: Add beef and cook for 3 minutes or until browned, stirring frequently.
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Step 3: Drain beef on paper towels; set aside.
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Step 4: Heat 1 teaspoon oil in dutch oven on medium-high.
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Step 5: Add bell peppers and onion and cook for 6 minutes or until edges begin to brown, stirring occasionally.
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Step 6: Add beef back to dutch oven along with tomatoes, beans, corn, cabbage, broth and oregano.
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Step 7: Bring mixture to a boil over same heat, then reduce heat to a simmer, cover and cook for 15 minutes or until beans are tender-crisp.
How to Make
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Step 8: Remove dutch oven for heat, stir in remaining ingredients, including remaining oil, and let stand for 10 minutes before serving to allow flavors to meld.