Sarasota's Stuffed Pepper Soup
Created by Kchurchill5 on September 18, 2012
- Servings: 7
- Prep Time: 5m
- Cook Time: 25-30m
- Recipe #7565
Ingredients
- 2 pounds coarse ground beef (just ask the butcher, or grind it yourself; you can always just use the packaged regular grind if you want)
- 1 medium onion, diced
- 3/4 cup red bell pepper, diced
- 2 1/4 cups green bell pepper, diced
- 1 garlic clove, minced
- 1 (28 ounce) can tomato sauce
- 1 (28 ounce) can diced tomatoes, undrained
- 4 cups white rice, cooked
- 2 cups chicken broth
- 6 cups beef broth
- 3 tablespoons brown sugar (more to taste)
- 1 1/2 teaspoons worcestershire sauce
- 1/4 cup parsley, chopped fine
- 1 teaspoon dried Italian seasoning
- Pinch red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- Garnish: 1 cup cheddar cheese, grated
How to Make
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Step 1: Beef ... I mentioned a coarse ground beef. I like to use this because the texture really holds up. I ask the butcher to do this, but you can always grind your own at home. And, you can always use the pre-packaged ground beef if you want. Add the olive to a large stock/soup pot and bring to medium heat. Add the beef and cook 5 minutes stirring often. Then, add the onion, red pepper flakes, garlic, and red and green bell peppers; mix well and simmer 3-4 minutes.
How to Make
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Step 2: Add the chicken broth making sure to scrape the bits off the bottom. Then add the beef broth, tomato sauce, diced tomatoes, brown sugar, worcestershire, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper and mix well. Bring to a boil, and then reduce to a simmer, cook an additional 15 minutes.
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Step 3: Finish ... Check for seasoning, and adjust if necessary. Add the fresh parsley and mix to combine.
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Step 4: Rice ... As the soup cooks, makes your rice according to package directions.
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Step 5: Serve ... Add 1/2 cup of the rice to your bowl and top with the soup; garnish with a couple of tablespoons of cheese. ENJOY!