Green Pepper Soup
A hearty and flavorful green pepper soup featuring ground beef, fresh vegetables, and tomato broth, perfect for a comforting meal on cool days.
Ingredients
Instructions
- Brown the ground beef in a large pot over medium heat.
- Add chopped green pepper, onion, and celery to the pot and cook until vegetables are tender.
- Pour in chopped tomatoes, beef broth, and tomato soup.
- Simmer the mixture until vegetables are fully cooked, about 20 minutes.
- Add cooked rice to the soup and stir to combine.
- Season with salt, pepper, and garlic powder to taste.
- Serve hot.
Tips & Substitutions
For a heartier soup, consider adding beans or corn for extra texture and nutrition. If you don't have ground beef, ground turkey or chicken can be good substitutes. Fresh herbs like parsley or basil can enhance the flavor; add them just before serving. For a spicier kick, try adding jalapeños or a dash of hot sauce. This soup can also be a great base for a variety of beef recipes.
Serving Suggestions
Serve this green pepper soup with crusty bread or a side salad for a complete meal. It can also be accompanied by shredded cheese or a dollop of sour cream for added creaminess. For a unique twist, try pairing it with 1 & 1 Baked Beans for a comforting dinner experience. This dish is perfect for chilly evenings and is sure to warm you up.
Storage & Reheating
Leftover green pepper soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, covering loosely to prevent splatters. If you find the soup thickened upon cooling, add a splash of broth or water when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Green Pepper Soup contains roughly 999 calories, with 48g protein, 97g carbohydrates, and 46g fat. It is an excellent source of protein (96% of the Daily Value), vitamin C (48% of the Daily Value), and iron (44% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1438mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used in this recipe. They are often pre-chopped and can save you prep time. Just be sure to thaw them before adding to the pot, or adjust the cooking time as needed since they may release additional moisture.
How can I make this soup vegetarian?
To make a vegetarian version of this soup, simply replace the ground beef with a plant-based substitute like lentils or crumbled tofu. Use vegetable broth instead of beef broth and add extra vegetables like carrots or zucchini for more flavor.
Can I freeze the soup for later?
Yes, this green pepper soup freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating, and be sure to stir well as it may separate slightly during freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).