stuffed rainbow pepper and cabbage soup

Name: Stuffed Rainbow Pepper and Cabbage Soup
Prep time: 25 min
Cook time: 30 min
Yield: 10
Cuisine: American
Ingredients: 1 tablespoon(s) grapeseed oil; 1 pound(s) hamburger; 1 pound(s) sweet italian bulk sausage; 16 - baby carrots, sliced large; 1 large green bell pepper, chopped; 1 large red bell pepper, chopped; 1 large yellow bell pepper, chopped; 1/2 poblano, chopped; 2 cup(s) chopped cabbage; 1 large onion, finely chopped; 4 clove(s) garlic, minced; 1 tablespoon(s) sweet mild paprika; 1/2 tablespoon(s) italian herb blend; 28 ounce(s) tomato sauce; 28 ounce(s) fire roasted diced tomatoes; 3 ounce(s) tomato paste; 4 cup(s) chicken broth; 1 teaspoon(s) salt; 1 teaspoon(s) ground black pepper; 2 tablespoon(s) worcestershire sauce; 2 bay leaf; 1 tablespoon(s) fresh lemon juice; 1 tablespoon(s) honey; 1/4 cup(s) italian parsley, chopped; 4 cup(s) cooked rice

review

Recipe by

Julie Madawi

@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.

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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

hamburger
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

salt
1 tsp

ground black pepper
2 Tbsp

worcestershire sauce
2

bay leaf
1 Tbsp

fresh lemon juice
1 Tbsp

honey
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.
4
Sauté peppers on a single layer in batches until slightly browned and slightly tender, adding more oil if necessary. Place in a large stockpot.
5
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.
6
Add tomato sauce, diced tomatoes, tomato paste, chicken broth, salt, pepper, worcestershire sauce, bay leaf, lemon juice, and honey to large stockpot.
7
Bring stockpot to boil, simmer for 30 minutes stirring occasionally until peppers are tender to your liking. Add chopped parsley and stir.
8
Place a serving of soup in a bowl, top with as much rice as you like, and serve. Enjoy!
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