Real Recipes From Real Home Cooks ®

stuffed rainbow pepper and cabbage soup

Recipe by
Julie Madawi
Clermont, FL

My hubby LOVES any kind of soup; I just happened to have a bag of rainbow peppers on hand so I decided to make him a combination stuffed pepper/cabbage roll soup, bringing together the best of both. I prefer just a little bit of rice in my stuffed pepper soup, so I changed it up a bit and made it a topping that you can choose to add as much or as little as you like. This makes it it more carb friendly as well. Hubby gave it two thumbs up! I hope you enjoy it.

yield 10 serving(s)
prep time 25 Min
cook time 30 Min
method Stove Top

Ingredients For stuffed rainbow pepper and cabbage soup

  • 1 Tbsp
    grapeseed oil
  • 1 lb
  • 1 lb
    sweet italian bulk sausage
  • 16
    baby carrots, sliced large
  • 1 lg
    green bell pepper, chopped
  • 1 lg
    red bell pepper, chopped
  • 1 lg
    yellow bell pepper, chopped
  • 1/2
    poblano, chopped
  • 2 c
    chopped cabbage
  • 1 lg
    onion, finely chopped
  • 4 clove
    garlic, minced
  • 1 Tbsp
    sweet mild paprika
  • 1/2 Tbsp
    italian herb blend
  • 28 oz
    tomato sauce
  • 28 oz
    fire roasted diced tomatoes
  • 3 oz
    tomato paste
  • 4 c
    chicken broth
  • 1 tsp
  • 1 tsp
    ground black pepper
  • 2 Tbsp
    worcestershire sauce
  • 2
    bay leaf
  • 1 Tbsp
    fresh lemon juice
  • 1 Tbsp
  • 1/4 c
    italian parsley, chopped
  • 4 c
    cooked rice

How To Make stuffed rainbow pepper and cabbage soup

  • 1
    Heat a large skillet over medium heat until a drop of water sizzles in it. Add oil.
  • 2
    Add hamburger meat and carrots to skillet, browning meat on all sides, breaking up into chunks. Place meat and carrots in a large stockpot.
  • 3
    Brown sausage in all sides, breaking up into chunks. Place in a large stockpot.
  • Sauteed peppers.
    Sauté peppers on a single layer in batches until slightly browned and slightly tender, adding more oil if necessary. Place in a large stockpot.
  • Bloom paprika with the peppers and cabbage.
    Add some oil if necessary, then sauté the cabbage, onions and garlic for several minutes, stirring occasionally until cabbage is slightly tender. Add the paprika and Italian herbs and sauté, stirring until fragrant and paprika is toasted. Place in large stockpot.
  • Meat and vegetables in stockpot before adding liquids.
    Add tomato sauce, diced tomatoes, tomato paste, chicken broth, salt, pepper, worcestershire sauce, bay leaf, lemon juice, and honey to large stockpot.
  • Add chopped parsley to stockpot.
    Bring stockpot to boil, simmer for 30 minutes stirring occasionally until peppers are tender to your liking. Add chopped parsley and stir.
  • Stuffed Rainbow Pepper Soup and Cabbage with a serving of rice.
    Place a serving of soup in a bowl, top with as much rice as you like, and serve. Enjoy!