The Best Unstuffed Pepper Soup Recipe | Easy and Delicious

This easy Unstuffed Pepper Soup recipe is a hearty and delicious soup that is quick to make and chock full of nutritious, nourishing ingredients your whole family will love! It has all the delicious taste of classic stuffed peppers but with a fraction of the work.

This homemade soup is the perfect comfort food for chilly weeknight evenings. It is an economical and satisfying meal made with staple, easy-to-find veggies, flavor-packed pork sausage, and satiating rice. Grab your apron, and let’s make soup!

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What You’ll Need for this Unstuffed Pepper Soup Recipe:

• ground pork sausage (or you can sub in another favorite ground meat)
• sweet bell peppers, any color (I love to use red, orange, and yellow)
• yellow onion (I’ve also been known to use dehydrated onion in a pinch!)
• celery
• canned diced tomatoes, regular or Italian
• low-sodium beef broth, store-bought or make your own with bouillon and water
• Italian herb spice blend 
• garlic powder
• uncooked instant brown rice (you can also use leftover cooked rice or even quinoa if that’s what you’ve got on hand

How to make Unstuffed Pepper Soup:

1. Fry the ground sausage over medium-high heat until browned, stirring often. Remove from heat and drain any excess fat if needed (this will depend on the leanness of your sausage). Return the pot to medium-high heat.
2. Add all those delicious diced veggies to the meat and sauté together until the vegetables are just tender-crisp, about 5 minutes, stirring often.
3. Next, pour in the diced tomatoes, beef broth (store-bought, homemade, or water and bouillon mixture – whatever you have on hand), Italian spice, and garlic powder to the pot. Increase the heat to high and bring the soup to a boil, watching carefully and stirring often. Once the soup reaches a boil, add the brown rice, then gradually reduce the heat to maintain a gentle simmer.
4. Continue simmering the soup, covered, for 30 minutes, stirring occasionally.
5. Serve the soup topped with a sprinkle of cheddar cheese and a dollop of sour cream. For a complete meal, this soup is delicious served with fresh rolls or hearty bread (try this Honey and Flax Wheat Bread) and a garden salad.

The Best Unstuffed Pepper Soup

Cara

This easy Unstuffed Pepper Soup recipe is a hearty and delicious soup that is quick to make and chock full of nutritious ingredients your whole family will love. With the classic taste of stuffed peppers, this homemade soup is the perfect comfort food for chilly weeknight evenings.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Servings 8 people

Calories 324 kcal

Equipment

• 1 Large Dutch Oven or Soup Pot

Ingredients

  

• 1 pound ground pork sausage see note
• 3 bell peppers any color, diced
• 1 medium yellow onion diced very small (see note)
• 1 cup celery finely chopped
• 2 15 oz cans of diced tomatoes, regular or Italian
• 8 cups low-sodium beef broth see note
• 2 teaspoons Italian herb spice blend
• 1 teaspoon garlic powder
• 1 ½ cups uncooked instant brown rice see note

Instructions

 

• Dice the veggies and onion and set aside. In a large soup pot or Dutch oven, fry the ground sausage over medium-high heat until browned, stirring often. Remove from heat and drain any excess fat if needed (this will depend on the leanness of your sausage).
  
• Return the pot to the heat, add the diced peppers, onions, and celery to the meat, and continue to cook until the vegetables are just tender-crisp, about 5 minutes, stirring often.
  
• Next, add the diced tomatoes, beef broth (store-bought, homemade, or water and bouillon mixture – whatever you have on hand), Italian spice, and garlic powder to the pot. Increase the heat to high and bring the soup to a boil, watching carefully and stirring often. Once the soup reaches a boil, add the brown rice, then gradually reduce the heat to maintain a gentle simmer.
  
• Continue simmering the soup, covered, for 30 minutes, stirring occasionally.
  
• If desired, serve the soup topped with a sprinkle of cheddar cheese and a dollop of sour cream. For a complete meal, this soup is delicious served with fresh rolls or hearty bread and a garden salad.
  

Notes

1. Unstuffed Pepper Soup is an effortless and flexible soup and is great for using leftover ingredients. You can substitute the ground sausage for whatever other ground meat you have on hand, and if you have leftover rice that is already cooked, you can replace that with the instant brown rice. Use about 2 cups of cooked rice instead of 1 ½ cups of instant brown rice. I call for brown rice in this recipe because it keeps its texture nicely, whereas white rice tends to get a bit mushier, but I’ve made this soup many times with pre-cooked white rice, which is equally delicious.

2. I typically make my own broth with water and beef Better-than-Bouillon® soup base because that is the most economical, but whatever type of broth you have on hand will work, and feel free to experiment with other flavors, such as vegetable or chicken broth.

3. I often used dried diced onion in place of fresh onion.

Keyword Easy, Pork Sausage, Bell Peppers, Stuffed Peppers, Rice

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