Stuffed
Pepper
Soup
This super easy, budget friendly, yet super tasty soup is a great go-to for those chilly days when you don't want to go out. This soup warms you up from the inside and is just as good for lunch the next day!
Recipe
Ingredients:
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1 lb Ground Beef
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1-2 Green Peppers
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1 can of Rotel (choose your heat level)
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1 tsp Minced Garlic
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1 Onion, small
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1 29-ounce can of Diced Tomatoes (I use fire-roasted)
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1 10-ounce can of Tomato soup
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32 oz. Chicken Broth
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2 cups of Rice
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Shredded Sharp Cheddar Cheese
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Instructions:
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Cook up ground beef and season to your liking.
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Dice up green peppers
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Dice up onion
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Place ground beef, green pepper, and onion into the crockpot with garlic, diced tomatoes, and tomato soup
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Pour all of the chicken broth over the ingredients in the slow cooker.
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Add 2 cups of water and stir all of the ingredients together.
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Turn slow cooker on low for 8-10 hours.
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Cook rice separately and add to individual bowls.
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Ladle soup into bowls with the rice.
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Top with shredded cheese.
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Hint: If you add the rice to the soup mixture, it can get mushy. Especially if saving for leftovers. By keeping rice separate, the soup will taste as good as the first day, if not better!
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