Ground Beef Rice and Chili Stuffed Soup
Ground Beef Rice and Chili Stuffed Soup
What’s better for dinner than stuffed peppers? Stuffed Chili Soup! ! If you like classic stuffed peppers, you’ll love this soup.
There are some foods that are just as delicious in soup form – like hamburger soup, enchilada soup, and even this stuffed chili soup! It has all the flavors of stuffed peppers, plus a bowl of hot soup.
Do you love chili?
Chili is one of my favorite foods and vegetables. They are so juicy and delicious. They taste great in many different recipes or on their own!
I like to make stuffed peppers for dinner. This is one of my family’s favorites. So when I saw this recipe, I knew I had to make it. Stuffed with all the flavors of chili, but in a hearty soup! Best of both worlds, right? ?
All my soup recipes this time of year. The weather finally turned cold, and I just wanted soup for dinner. The more soup recipes the better.
This one is different from your regular chili or chicken stock. It has unique flavors like bell pepper, brown sugar, and Worcestershire sauce. I think you will love this soup recipe.
Easy to make on the stovetop
Start by cooking the ground beef in a large pot over medium heat. Cook the beef until all the pink color is gone. Add beef broth, tomato paste, diced tomatoes, green peppers, brown sugar, salt, Worcestershire sauce and pepper. Bring everything to a boil.
Once it boils, turn off the heat and let the soup simmer for about 30 minutes. Add the cooked rice and cook for another 10 minutes.
Serve the soup hot, sprinkled with fresh parsley and toppings of your choice!
forward and freeze
This is a great soup to make ahead and freeze again. Store soup in an airtight freezer plastic bag for up to 6 months. Reheat on the stove over medium heat in a pot.
With what?
Here are some ideas for stuffed pepper soup:
For more soup recipes, check out:
Course Soup
American food
Prep time 15 minutes
Cook Time 40 minutes
Total time 55 minutes
Serving Size 12
Calories 258 kcal
by Lil’ Luna
- 2 pounds ground beef
- 6 cups beef broth (we used low sodium)
- 1 28 oz.can tomato sauce
- 1 28 oz.Can diced tomatoes not drain?
- 2 cups chopped green peppers
- 1/4 cup packed brown sugar
- 2 teaspoons salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon pepper
- 2 cups long grain rice cooked
- chopped fresh parsley (optional)
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Cook beef in a large pot over medium heat until pink is gone.
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Add beef broth, tomato paste, diced tomatoes, green peppers, brown sugar, salt, Worcestershire sauce and pepper and bring to a boil. Reduce heat and cook for about 30 minutes.
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Add the rice and cook for another 10 minutes. Serve hot and sprinkle with fresh parsley.