Stuffed Pepper Soup
Fall is the perfect time to make this easy stuffed pepper soup! The flavors in this simple soup pair perfectly with a crisp breeze in the fall.
Servings: 6
Calories: 1kcal
Cost: $10-20
Equipment
- A large stockpot
- A large wooden or metal spoon
Ingredients
- 1 Medium Yellow Onion (about 1-1 1/2 cups) diced
- 1 lb Ground Beef
- 1 (14.5 oz) Can of diced tomatoes
- 1 Green Bell Pepper chopped
- 4 cups Broth chicken, veggie or beef
- ½ cup Uncooked Quinoa
- 1 TBSP freshly minced Garlic
- 2 tsp each Basil & Oregano
- Salt & Pepper to taste I use ~1 tsp salt & at least ½ tsp pepper
- 1-2 TBSP high heat cooking oil lard, tallow or coconut oil
Instructions
- Place your large stock pot on medium heat and saute the ground beef. Season the ground beef with salt and pepper.
- When the beef is about halfway cooked, add the chopped onion and bell pepper.
- Cook until the onions become translucent. Add the garlic, oregano and basil. Stir well and cook until fragrant.
- Once the garlic is fragrant add the canned diced tomatoes and broth. Stir well and bring to a boil.
- Reduce the heat to medium low, add the quinoa, stir to incorporate all the quinoa and simmer for 15 minutes.
- Test the soup for flavor. Add any salt or pepper as needed.
- Your soup is now ready to enjoy! Serve as desired.