stuffed green pepper soup
I ate a soup similar at a restaurant and just experimented until I got this recipe. Very good on a cold day.
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prep time
35 Min
cook time
1 Hr
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1/2 pound lean ground beef
- 1 can mushroom pieces 4 oz can
- 1 tablespoon soy sauce, low sodium
- 1 tablespoon worcestershire sauce
- 1/4 cup all purpose flour
- 2 large green bell peppers,cleaned and cut in thin strips
- 12 ounces v-8 low sodium juice
- 1/2 cup orzo pasta, uncooked
- 1/2 teaspoon mrs dash hot and spicey
- 1/2 teaspoon mrs dash tomato basil
- 1-1/2 tablespoon dehydrated minced onion
- 4-5 cups beef broth, reduced sodium
How To Make stuffed green pepper soup
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Step 1Brown ground beef and minced onion in dutch oven until beef is no longer pink, Drain ground beef set aside, put drained mushrooms in pot, add soy sauce and Worcestershire sauce. Cook on med high until mushrooms begin to brown. Add green pepper and cook until they start to wilt.
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Step 2Sprinkle flour over meat, mushroom mixture, stir until flour is well mixed. Add beef broth, Mrs Dashes seasonings. Cook until broth thickens and peppers are tender. About 15 minutes.
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Step 3Add v-8 juice. Bring to a boil add orzo and cook about 12 minutes longer. If soup gets to thick you can add a little water.
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Step 4NOTE: Fresh mushrooms can be used instead of canned you just need to sauté them longer. Adjust ingredients according to taste. Make it your own. Enjoy
- 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:
Vegetable Soup
Ingredient:
Vegetable
Diet:
Low Sodium
Culture:
American
Method:
Stove Top
Keyword:
#comfort-food
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