Unstuffed Pepper Soup

Name: Unstuffed Pepper Soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 10 servings.
Cuisine: Mexican Recipes, Mexican Soups
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

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

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.

Originally published as Unstuffed Pepper Soup in Quick Cooking May/June 2001

Reviews

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Average Rating:

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.
kimmy1123

Feb 27, 2016

I love stuffed peppers, but when I make them we eat the stuffing and usually leave most of the pepper on the plate! So this soup is perfect--the peppers are much easier to eat when bite-sized. The flavor is amazing, especially in the summer when the veggies are so fresh. I add a teaspoon of garlic powder and either a teaspoon of red pepper flakes or a drained can of rotel tomatoes. I also add 2 cups of frozen corn. And I simmer the soup for an hour. We just had "SOUP there it is!" day at work, and everyone said it was delicious!
66dawn

Oct 18, 2015

Leave the mushrooms out