Stuffed Green Pepper Soup

Name: Stuffed Green Pepper Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3 cups.
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

My husband and I first tasted this soup in a restaurant and loved it. I’m diabetic, so I came up with this healthier—but just as tasty—version! Serve it with crusty rolls and a green salad for a hearty meal. —KayLyn VanderVeen, Grand Rapids, Michigan

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.

Nutrition 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.

Originally published as Stuffed Green Pepper Soup in Cooking for 2 Fall 2006

Reviews

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Average Rating:

MarineMom_texas

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.
jans3

Nov 14, 2011

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

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.
Bugenhagen

Nov 29, 2010

Very good!!!
Bugenhagen

Mar 12, 2010

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