Unstuffed Bell Pepper Soup
Unstuffed Bell Pepper Soup is a hearty and flavorful dish that captures all the delicious essence of stuffed bell peppers in a convenient, easy-to-make soup form. It features a savory blend of diced bell peppers, ground sausage, onions, and garlic, seasoned with a medley of herbs and spices like Italian seasoning, smoked paprika, and red pepper flakes. The soup is simmered to perfection with fire-roasted tomatoes, tomato sauce, and chicken broth until the bell peppers are tender and the flavors meld together beautifully. It's served hot and topped with chopped green onions, alongside cooked rice or pasta for a satisfying and comforting meal. This soup offers all the comforting flavors of traditional stuffed bell peppers with a fraction of the effort, making it a perfect choice for a cozy dinner any night of the week.
Ingredients
- 3 Bell Peppers Mixed Colors or Uniform, diced
- 1 Onion chopped
- 4-5 Garlic Cloves minced
- 2-3 tablespoons of Oil
- 1 pound Ground Sausage
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 2 teaspoons Italian Seasoning
- ½ teaspoon Smoked Paprika
- 1 teaspoon Red Pepper Flakes
- 1 can 14.5 oz Fire Roasted Tomatoes
- 2 cans 8 oz each Tomato Sauce
- 4 cups Chicken Broth
Toppings:
- Green Onions chopped
- Cooked White Rice
- Small Cooked Pasta
- Warm Bread
Instructions
- In a large pot, heat oil over medium heat. Add ground sausage and chopped onions. Break up the sausage as it cooks.
- Halfway through cooking, add diced bell peppers and minced garlic to the pot. Continue cooking until the sausage is no longer pink.
- Season the mixture with salt, pepper, garlic powder, Italian seasoning, smoked paprika, and red pepper flakes. Stir well to combine.
- Pour in fire-roasted tomatoes, tomato sauce, and chicken broth. Stir to incorporate all ingredients.
- Bring the soup to a simmer and cook for at least 30 minutes, or until the bell peppers are tender.
- Taste the soup and adjust seasoning with additional salt, pepper, or garlic powder if needed.
- Serve the soup hot, accompanied by cooked rice or pasta. Garnish with chopped green onions and serve with warm bread on the side.
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