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Unstuffed Pepper Soup

One of my sisters gave me the recipe for this quick-and-easy soup that tastes just like stuffed green peppers. The thick hearty mixture is chock-full of good stuff. Plus, the aroma while it's cooking is wonderful. —Evelyn Kara, Brownsville, Pennsylvania
  • Total Time
    Prep: 10 min. Cook: 50 min.
  • Makes
    10 servings

Ingredients

  • 1-1/2 pounds ground beef
  • 3 large green peppers, chopped
  • 1 large onion, chopped
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1-1/2 cups cooked rice

Directions

  • In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through.
Nutrition Facts
1 cup: 234 calories, 9g fat (3g saturated fat), 45mg cholesterol, 503mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 17g protein.

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Reviews

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Average Rating:
  • Bridget
    Feb 20, 2020

    Love this soup! So good!

  • Dana
    Oct 21, 2019

    Instead of rice I use my popper chopper and cut up cauliflower. Used a can of Rotel instead of tomatoes. sooooooooooooooo good!!!

  • cewhittle25
    Mar 10, 2019

    Recipe says to add the rice but there is no rice in the list if ingredients. How much rice should be used in this recipe?

  • Stephanie
    Feb 27, 2019

    Easy and delicious

  • Cindy
    Apr 9, 2018

    One of my friends made this for our cooking club and I’ve been making it ever since.It was one of my moms favorite before she passed and the only thing I changed was leaving out the mushrooms.I usually make cornbread to go with it. It also freezes well.

  • Diana Lynn
    Mar 15, 2018

    Totally DELICIOUS. !!

  • Judy
    Sep 9, 2017

    Very good! I too omitted the mushrooms. I will make again!

  • mrkcook
    Jun 8, 2017

    My family LOVES this soup! We love mushrooms, but I omit them in this recipe. I have also made it with uncooked instant rice and it turned out great! I also use any color peppers.

  • december7
    Oct 19, 2016

    Omitted the mushrooms as they are not needed. Added the seasonings I would add when I make stuffed peppers and it was really good. Leftovers are AMAZING since the flavors blended overnight. Keeper.

  • dcscake_OH
    Sep 8, 2016

    I have made this recipes a lot, as I have a garden and tons of peppers. This is a great soup.