Stuffed Pepper Soup

This hearty and savory soup, featuring greenhouse bell peppers, beefsteak tomatoes, and lean ground beef, is perfect for a cozy family meal.

Prep Time: 15 mins

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Cook Time: 40 mins

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Total Time: 55 mins

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Serves: 8

Ingredients

4 GREENHOUSE bell peppers
3 cups GREENHOUSE beefsteak tomatoes, diced
1 lb lean ground beef
1 white onion, diced
2 stalks celery, diced
2 medium carrots, peeled & diced
6 cups chicken or vegetable broth
2 tbsp thyme
2 tbsp rosemary
1 bay leaf
2 tbsp fresh garlic, crushed
2 tbsp olive oil
Salt & pepper to taste
1 cup brown rice
Freshly chopped parsley (for garnish)
Parmesan cheese (for garnish)

DIRECTIONS

Bring 6 cups of water to a boil in a medium-sized pot. Rinse brown rice with a fine mesh strainer, then boil rice uncovered for 25-30 mins.
In a separate stock pot, heat up olive oil over medium heat and cook ground beef until browned. Drain beef and set aside.
Add onions, carrots, & celery & cook for 5 mins. Then add garlic & peppers to mixture & cook for an additional 5 mins.
Next, add both your canned and fresh tomatoes to the mixture, as well as your cooked ground beef, herbs, and broth. Bring to a boil, then reduce heat to a low setting and simmer for up to 30 mins. Season with salt and pepper to taste.
When rice is done cooking, drain and set aside. When serving your soup, divide rice into bowls and cover with a hearty helping of soup. Garnish with fresh parsley and parmesan cheese. Serve and enjoy!

*Recipe courtesy of Nature Fresh Farms

JUST ADD GREENHOUSE GOODNESS

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