top of page

Stuffed Pepper Soup

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

Ingredients

•    4 GREENHOUSE bell peppers, chopped 
•    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 and pepper to taste
•    1 cup brown rice
•    Freshly chopped parsley (for garnish)
•    Parmesan cheese (for garnish)

Directions

  1. 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 minutes

  2. In a separate stock pot, heat up olive oil over medium heat and cook ground beef until browned. Drain beef and set aside.

  3. In the stock pot, add onions, carrots, and celery and cook for 5 minutes. Then add garlic and peppers to mixture and cook for an additional 5 minutes.

  4. Next, add both your canned and fresh tomatoes to the mixture, as well as your cooked ground beef, herbs, and stock. Bring to a boil, then reduce heat to a low setting and simmer for up to 30 minutes. Season with salt and pepper to taste

  5. When rice is done cooking, drain and set aside. When serving your soup, divide rice into bowls and cover with a hearty serving of soup. Garnish with fresh parsley and parmesan cheese. Serve and enjoy!

​*Recipe courtesy of Nature Fresh Farms

bottom of page