Chunky Bell Pepper Soup Recipe

Name: Chunky Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Ground Beef; 1 whole Medium Onion, Sliced Thin; 2 whole Carrots, Diced; 2 stalks Celery, Diced; 1 teaspoon Crushed Red Pepper; 1 whole Bay Leaf; 4 cloves Garlic, Minced; 2 Tablespoons Flour; 1 can Whole Tomatoes (28-ounce Size); 3 quarts Beef Stock/Bouillon; 2 teaspoons Granulated Onion; 1-1/2 cup Cooked White Rice; 3 whole Bell Peppers, Roughly Chopped

Servings: persons

1 pound Ground Beef
1 whole Medium Onion, Sliced Thin
2 whole Carrots, Diced
2 stalks Celery, Diced
1 teaspoon Crushed Red Pepper
1 whole Bay Leaf
4 cloves Garlic, Minced
2 Tablespoons Flour
1 can Whole Tomatoes (28-ounce Size)
3 quarts Beef Stock/Bouillon
2 teaspoons Granulated Onion
1-1/2 cup Cooked White Rice
3 whole Bell Peppers, Roughly Chopped

1
Brown the ground beef in a large stock pot with a little salt. I like to do it in batches so that the bits of meat get a nice crust.
2
Remove the browned meat from the pot and set aside, leaving about a tablespoon of the rendered fat. Add sliced onions, red pepper flakes, carrots, celery, and bay leaf; saute until the veggies are tender. Add the minced garlic and stir in the flour and allow to cook for 2 to 3 minutes.
3
Add the tomatoes and their liquid. (I add the tomatoes one at at time, breaking them up with my fingers as I go.) Add the beef broth/bouillon and granulated onion and bring to a boil. Make sure to scrape the bottom of the pot as you stir to get up all the tasty brown bits from the bottom.
4
Return the ground beef to the pot and add the rice and peppers. Let simmer for 30 minutes or so before serving, until the peppers are tender and the soup has thickened slightly. Add salt and black pepper to taste, and don't forget to remove the bay leaf!
5
(For the peppers, I used a huge green bell pepper, a large red bell pepper, and a meduim Cubanella.)

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound Ground Beef, 1 whole Medium Onion, Sliced Thin, 2 whole Carrots, Diced, 2 stalks Celery, Diced, and more.

Yes, Chunky Bell Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chunky Bell Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions