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–+ servings

Pantry Stuffed Pepper Soup

Make a delicious stuffed pepper soup using odds and ends from your pantry. Lacking in ingredients doesn't mean lacking in flavor.
Katie Chase
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

  • 4 quart Dutch oven or larger, or a slow cooker
  • slotted spoon
  • knife
  • cutting board
  • can opener
  • meat masher

Ingredients

  • 1 pound ground beef (5.97)
  • 2 Tablespoons olive oil (0.21)
  • 2 bell peppers (1.72) any color
  • 1 yellow onion (0.78) large
  • .35 ounce Italian Dressing Mix (0.25) half a packet
  • 3 ounces tomato paste (0.43)
  • 32 ounces beef broth (1.37)
  • 10.75 ounce tomato soup (1.26)
  • 10 ounces Rotel diced tomatoes and green chiles (1.36)
  • 1-1/2 cup cooked rice (0.23)

Instructions

  • Brown the ground beef over medium heat, breaking it up with a meat masher as it cooks for about 7 minutes. Transfer from the Dutch oven to a paper towel lined plate with a slotted spoon. Discard any excess grease from the pot.
  • Saute the vegetables in a Dutch oven with oil until slightly charred, about 5 minutes.
  • Add the seasonings and tomato paste, stirred until combined.
  • Add the diced tomatoes, tomato soup, broth, and beef to the pot. Bring to a boil. Reduce to a simmer for 5 minutes.
  • Add the cooked rice and stir. Serve once warmed through.