Stuffed Pepper Soup - cooking recipe

Ingredients
    1 1/2 pounds 90%-lean ground beef
    1 large sweet onion, chopped
    salt and ground black pepper to taste
    4 bell peppers, stemmed and chopped
    6 cups chicken stock
    2 cups prepared salsa
    2 cups tomato sauce
    2 cups chopped canned tomatoes
    1 cup canned black beans, drained
    2 cups cooked rice
    2 cups frozen corn
Preparation
    Heat a Dutch oven over medium-high heat. Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add bell peppers; cook and stir until peppers are softened, about 5 minutes.
    Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil. Reduce heat to medium and simmer for 45 minutes. Add rice and corn and simmer for 30 minutes more. Season soup with salt and pepper.

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