stuffed pepper soup

Ingredients

• Servings: 8
• 1 1/2 pounds 90%-lean ground beef
• 1 large sweet onion, chopped
• salt and ground black pepper to taste
• 4 bell peppers, stemmed and chopped
• 6 cups chicken stock
• 2 cups prepared salsa
• 2 cups tomato sauce
• 2 cups chopped canned tomatoes
• 1 cup canned black beans, drained
• 2 cups cooked rice
• 2 cups frozen corn

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 40 mins


• heat a dutch oven over medium-high heat. cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add bell peppers; cook and stir until peppers are softened, about 5 minutes.
• mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil. reduce heat to medium and simmer for 45 minutes. add rice and corn and simmer for 30 minutes more. season soup with salt and pepper.