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Unstuffed Pepper and Beef Soup

Total Time

min.

Serving & Size

8 oz / 250 mL

Serve up all the popular flavour of stuffed peppers in this soup made with Artisan by Stockpot® Beef Stock, beef, peppers and rice.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 2
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Lean Ground Beef 1 lb 500  g
1. Cook beef in lightly-oiled, 3 qt heavy-bottomed saucepot over medium-high heat until browned, stirring often. Remove beef, pour off fat and set beef aside. Reduce heat to medium.
Ingredients Weight Measure
Weight Measure
Green, Red or Yellow Peppers, julienned 1 1/2 cups 375  mL
Celery, sliced 1 stalk 1  stalk
Onion, finely chopped 1/2 na 1  na
Artisan by Stockpot® Beef Stock 3 1/2 oz 109  mL
Water 4 cups 1  L
Canned Diced Tomatoes, drained 1 cup 250  mL
Long-grain White Rice, uncooked 1/4 cup 65  mL
Tomato Paste 2 tbsp 30  mL
Worcestershire Sauce 1 tsp 5  mL
Garlic, finely chopped 1 clove 1  clove
Dried Thyme Leaves, crushed 1/2 tsp 3  mL
Black Pepper, ground 1/2 tsp 3  mL
2. Add peppers, celery and onion and cook for 5 minutes. Return beef to saucepot. 3. Stir in remaining ingredients. Heat to a boil. Reduce heat to low. 4. Simmer, stirring occasionally, for 20 minutes.

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