This is a great soup! I adapted the recipe to include more veggies and I left out the rice. I was going to add in some barley, but my pot was too full! But honestly I don’t think anyone missed it. Everyone went back for seconds, and I was glad I’d made enough that we’d have some leftovers too. This is easily scaled up or down depending on your gathering. But I think leftovers would freeze excellently. This soup does have a bit of a kick to it, but it was prefect for a fall night. My 9-year-old-cousin loved it and thought it was just the right amount of spicy…she did keep calling it chili, but as long as she thinks it’s good chili that’s fine by me!
Stuffed Bell Pepper Soup
Serves 12
Adapted from Barefeet in the Kitchen
- 1 Tbsp olive oil
- 1 large onion, diced
- 1 lb ground beef
- 6 carrots, peeled and diced
- 3 celery stalks, diced
- 5 large bell peppers, diced
- 2 cans black beans, drained and rinsed
- 48 oz low sodium beef stock
- 3 cans diced tomatoes
- 2 Tbsp Worcestershire sauce
- 1 Tbsp poultry seasoning (or Italian seasoning)
- salt and pepper to taste
- 1/4 tsp crushed red pepper flakes
In a large pot, sauté onion in olive oil over medium-high heat until translucent. 
Add ground beef and break apart the beef while it cooks. Add carrots and celery and continue to cook for a few minutes, season with salt and pepper. Add remaining ingredients, cover and let simmer for about 1 hour, stirring occasionally. Soup is done when peppers are tender. Taste and adjust seasoning as needed. Serve with shredded cheese, sour cream, bread, rice or as is and enjoy!
