Stuffed Pepper Soup

A Southern favorite gets reinvented as a soul-warming soup.

Stuffed Pepper Soup
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  1. 1 tablespoon canola oil
  2. 1 pound ground sirloin beef
  3. 1 cup thinly sliced smoked sausage, such as Conecuh brand
  4. 3 large green bell peppers, stemmed, seeded, chopped
  5. 1 large poblano pepper, stemmed, seeded, chopped
  6. 1 large onion, chopped
  7. 2 stalks celery, chopped
  8. 2 medium carrots, peeled, grated
  9. 3 tablespoons minced garlic
  10. 1 (28-ounce) can whole peeled plum tomatoes
  11. 2 quarts low-sodium chicken broth
  12. 1 tablespoon kosher salt
  13. 1 teaspoon dried oregano
  14. 1/2 teaspoon dried fennel seeds
  15. 1/4 teaspoon crushed red pepper
  16. 2 cups cooked rice
  17. Garnish: grated Parmesan cheese, torn fresh basil leaves
  1. In a large pot, heat oil over medium-high heat. Add ground beef and sausage to pot, stirring frequently, until browned. Add peppers, onion, celery, carrot, and garlic to pot. Increase heat to high. Cook, stirring frequently, until vegetables have softened, approximately 8 minutes. Add tomatoes to pot, and using a wooden spoon, break into pieces.
  2. Stir in broth, salt, oregano, fennel, and red pepper. Bring to a boil. Reduce heat to medium-low, and continue to simmer for at least 30 minutes. Using a ladle, skim fat off top of soup; discard.
  3. Add rice just before serving. Garnish soup with grated Parmesan and basil leaves, if desired.
Southern Lady Magazine