Healthy Stuffed Pepper Soup Recipe
Enough said on the side info, let’s get down to making this healthy stuffed pepper soup recipe.
Servings: 4 servings
In a pot, melt 1 tbsp butter on medium-high heat. Add 6 oz onions and cook for 3 minutes.
Add 2 tsp tomato paste and stir until it coats the onions evenly.
Add 12 oz beef and stir occasionally for 7 minutes (or until the beef is just cooked). Add seasonings: 1 tbsp brown gravy mix, 1 tbsp brown sugar, 1 tsp ground black pepper, 1/2 tsp basil, dried, 1/2 tsp salt, and 1/4 tsp thyme. Stir to combine.
Add 1 cup tomato sauce, 4 cups chicken broth, the bay leaves and cook uncovered for 15 minutes on medium-high heat.
Add 10 oz bell peppers and 1 oz jalapeño and cook for another 10 minutes.
When it’s done, turn off the stove and serve the soup with 2 1/2 cups cooked rice.
Serving: 1serving | Calories: 503kcal | Carbohydrates: 63g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 554mg | Potassium: 666mg | Fiber: 7g | Sugar: 12g | Vitamin A: 278IU | Vitamin C: 105mg | Calcium: 30mg | Iron: 2mg