un-stuffed pepper soup
This recipe originated from my Middle Eastern Suffed Pepper recipe that is posted. This will soon become one of your favorites. I just had a bowl and it was so good that I wanted to share this.
prep time
30 Min
cook time
2 Hr
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 2 tablespoons basil, dried
- 1/2 teaspoon allspice, ground
- 1 pound lean ground beef
- 2 - green peppers, chopped
- 1 - red pepper, chopped
- 1 cup rice, cooked
- 1 1/2 cups water
- 1 medium onion, chopped
- - plain greek yogurt for topping
- 1- 16 oz cans petite diced tomatoes
- 2 - minced garlic cloves
- 2 quarts chicken broth
How To Make un-stuffed pepper soup
-
Step 1Brown the hamburger with the peppers and onions in a dutch oven. Add basil, allspice, peppers, garlic and onions. Simmer until the vegetables are tender.
-
Step 2Add 64 oz of chicken broth and tomatoes with the broth, more if desired. Simmer until the flavors come together and the vegetables are tender. Check for flavor and add more of the basil and allspice to your taste. Salt and pepper.
-
Step 3Bring the water and salt to a boil, add rice and simmer for 15 minutes covered. Remove from the heat and allow to stand.
-
Step 4When all of the flavors have married, ladle the soup into serving bowls over 1/2 cup of cooked rice and top with the plain yogurt. I like to serve this with garlic toast or toasted pita bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef Soups
Category:
Other Soups
Tag:
#Healthy
Ingredient:
Beef
Culture:
Middle Eastern
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes