Bell Pepper Soup (Print Version)
# Ingredients:
→ Base
01 -
½ to ¼ teaspoon of red pepper flakes
02 -
4-6 minced garlic cloves
03 -
1 green bell pepper, cut into ½-inch pieces
04 -
1 red bell pepper, cut into ½-inch pieces
05 -
1 small onion (yellow), chopped
06 -
1 pound spicy Italian sausage
→ Liquids & Tomatoes
07 -
6 cups of beef broth with low sodium
08 -
1 large can (28 oz) crushed tomatoes, unsalted and unseasoned
09 -
1 smaller can (14.5 oz) fire-roasted diced tomatoes, with juices included
→ Seasonings
10 -
A tablespoon of oregano leaves, chopped fresh (or a teaspoon dried)
11 -
A teaspoon of dried or a tablespoon of fresh basil leaves, chopped up
12 -
Half a teaspoon each of salt and dried thyme
13 -
A sprinkle of black pepper (¼ teaspoon)
14 -
1 tablespoon of parsley leaves, fresh and chopped (or 1 teaspoon dried)
→ Rice & Cheese
15 -
Mozzarella cheese, shredded, to garnish individual bowls
16 -
A third cup of parmesan cheese, freshly grated
17 -
¾ cup of white rice, long grain and uncooked
# Instructions:
01 -
Break apart the sausage while cooking it with the onion in a big pot over medium-high heat for about 4 minutes. Mix in garlic, red pepper flakes, and both bell peppers. Cook for a couple more minutes until the meat is done, then pour off the grease.
02 -
Toss in some rice, tomatoes, broth, salt, pepper, and all the herbs.
03 -
With the lid on, let everything come to a boil. Lower it to a simmer for 8-12 minutes, until the rice softens.
04 -
Mix in the parmesan cheese. Adjust salt and pepper if you think it needs more. If you want the soup thinner, throw in extra broth.
05 -
Spoon into bowls and sprinkle mozzarella on top before enjoying.
# Notes:
01 -
You can swap in fully cooked rice or brown rice (check the notes)
02 -
Ground turkey or beef could replace sausage if you'd like
03 -
This dish stays good in the fridge for 4 to 5 days