Stuffed Green Pepper Soup Recipe

5 5 7
Stuffed Green Pepper Soup Recipe
Stuffed Green Pepper Soup Recipe photo by Taste of Home
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Stuffed Green Pepper Soup Recipe

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5 5 7
Publisher Photo
“My husband and I first tasted this soup in a restaurant and just loved it,” recalls KayLyn VanderVeen in Grand Rapids, Michigan. “Because I’m diabetic, I came up with this healthier—but just as tasty—version!” TIP: SERVE WITH CRUSTY ROLLS AND A GREEN SALAD FOR A VERY HEARTY MEAL, KAYLYN SUGGESTS.
MAKES:
3 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.
MAKES:
3 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.

Ingredients

  • 6 uncooked breakfast turkey sausage links
  • 1/2 cup diced green pepper
  • 1/4 cup finely chopped onion
  • 1/4 cup water
  • 3/4 cup chicken broth
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/8 teaspoon garlic powder
  • Dash pepper
  • 3/4 cup cooked rice

Directions

Crumble sausage into a saucepan; cook over medium heat until no longer pink. Drain. Add green pepper, onion and water. Cover and cook for 5 minutes.
Stir in broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Stir in the tomato soup, garlic powder and pepper; cover and simmer for 30 minutes. Add rice; heat through. Yield: 3 cups.
Originally published as Stuffed Green Pepper Soup in Cooking for 2 Fall 2006, p55

Nutritional Facts

1 cup: 263 calories, 11g fat (3g saturated fat), 45mg cholesterol, 1162mg sodium, 29g carbohydrate (10g sugars, 3g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1/2 fat.

  • 6 uncooked breakfast turkey sausage links
  • 1/2 cup diced green pepper
  • 1/4 cup finely chopped onion
  • 1/4 cup water
  • 3/4 cup chicken broth
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/8 teaspoon garlic powder
  • Dash pepper
  • 3/4 cup cooked rice
  1. Crumble sausage into a saucepan; cook over medium heat until no longer pink. Drain. Add green pepper, onion and water. Cover and cook for 5 minutes.
  2. Stir in broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Stir in the tomato soup, garlic powder and pepper; cover and simmer for 30 minutes. Add rice; heat through. Yield: 3 cups.
Originally published as Stuffed Green Pepper Soup in Cooking for 2 Fall 2006, p55

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Reviews forStuffed Green Pepper Soup

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MarineMom_texas User ID: 31788 225668
Reviewed Apr. 30, 2015

"I made this recently with all the rain we've been having and it was delicious. Perfect for a cool, rainy day. It was easy to prepare and my husband and I loved it. I will be preparing this soup again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

MY REVIEW
jans3 User ID: 677657 68662
Reviewed Nov. 14, 2011

"I love this!!! I used hamburg instead of turkey sausage. Very filling when served with cheese bread."

MY REVIEW
CookieT User ID: 280220 106858
Reviewed Oct. 28, 2011

"This was in the first issue of Cooking for 2 that I received and I made it the day the magazine arrived using pork sausage because that's what I had on hand and sweet red peppers because I don't like cooked green pepper. I made another batch two days later. I have served it to family and friends with rave reviews and it continues to be a favorite."

MY REVIEW
Bugenhagen User ID: 119735 156740
Reviewed Nov. 29, 2010

"Very good!!!"

MY REVIEW
Bugenhagen User ID: 119735 207561
Reviewed Mar. 12, 2010

"This soup is delicious!! I used ground beef instead. Try it if you like stuffed green cabbage rolls."

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