If you’re still getting tomatoes and green peppers out of your garden, you’ve got to try this soup. It’s tasty, healthy, hearty and filling without being too heavy. Plus, you basically dump a bunch of stuff in the crockpot and let it cook itself! My husband loves it, and it really couldn’t be much easier. It takes about 15 minutes prep time. I make it the night before, then just plug in the crockpot in the morning. Voila – dinner is done!
Stuffed Pepper Soup
1 lb. ground beef (could use sausage or ground turkey)
1 onion, chopped
4-6 large tomatoes, chopped coarsely (about 4-5 cups)
2-3 green peppers, chopped
1/4 c. uncooked rice (white or brown)
1 jar of your favorite spaghetti sauce
1-2 cups water
2-4 tablespoons brown sugar
garlic to taste (fresh or dried, whatever you like or have in the house)
salt, pepper, Italian seasonings, etc. – season to your taste (my husband thinks next time I should add chili powder)
Directions: Brown meat and chopped onion with garlic in skillet. Drain and dump in crockpot. Then dump in all the other ingredients and stir gently to mix. You’re done!
Cook on low for 8-9 hours. Makes a big crockpot full; serves 4-6.
Last night my family devoured this soup, along with cheese and crackers, fresh apples and raspberries from the farmer’s market. Yum!
Thanks for the recipe, Sarah! My mom forwarded it to me yesterday, I made it for dinner last night (just simmered on the stove), and we thoroughly enjoyed it with crackers, cheese, and applesauce. Great meal using garden fare!
Yes, Sarah, thanks! I made it for my small group and they all loved it! Even the kids! One mother gave me this surprised look mixed with “You better give me that recipe” look. Fit the weather we have had as of late here in Ohio too.