Zesty pepper soup is a great way to use up some of those late summer garden bell peppers for a quick, easy and healthy meal.

pepper soup
A delicious and healthy bowl of zesty pepper soup.

We love the taste of stuffed peppers, however, making them can be time consuming and messy. This pepper soup recipe combines all of the traditional flavors of stuffed peppers into a soup that can be eaten right away or frozen for later use.

The best part about this recipe is that it is easy to prepare and the flavors meld together perfectly.

Check out our other articles on how to preserve peppers for later use: How To Preserve Peppers 

ZESTY PEPPER SOUP RECIPE

pepper soup
Bell peppers from our garden.

INGREDIENTS:

1 tablespoon olive oil
1 lb ground chicken (or beef)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups chopped bell peppers (any color)
1 quart low- sodium chicken stock
1 can tomato sauce (approx. 15 ounces)
1 can diced tomatoes (approx. 15 ounces)
¼ cup long grain white rice

pepper soup
Cooked ground chicken combined with peppers and spices.

INSTRUCTIONS:

1. Heat olive oil in large pot (or Saute mode in the Instant Pot) and cook chicken/beef until it is no longer pink.

2. Stir in the onion powder, garlic powder, Italian seasoning, salt, pepper, and Worcestershire sauce with the cooked ground meat.

3. Add the bell peppers and cook for 2-3 minutes, stirring frequently.

4. Pour in the chicken stock, tomato sauce, and diced tomatoes. Stovetop: Bring to a boil and reduce to a simmer for 30 minutes. Instant Pot: Stir in Rice and set Manual High Pressure for 10 minutes with NPR.

pepper soup
Add rice and let simmer for an additional 10 minutes

5. Stove top only: Add rice and cook for 10 minutes, or until tender.

Enjoy!

Mary and Jim

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Zesty Pepper Soup

Servings 6

Ingredients

  • 1 tablespoon olive oil
  • 1 lb ground chicken or beef
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups chopped bell peppers any color
  • 1 quart low- sodium chicken stock
  • 1 can tomato sauce approx. 15 ounces
  • 1 can diced tomatoes approx. 15 ounces
  • ¼ cup long grain white rice

Instructions

  1. Heat olive oil in large pot or on saute mode in the Instant Pot and cook chicken/beef until it is no longer pink.

  2. Stir in the onion powder, garlic powder, Italian seasoning, salt, pepper, and Worcestershire sauce with the cooked ground chicken.
  3. Add the bell peppers and cook for 2-3 minutes, stirring frequently.
  4. Pour in the chicken stock, tomato sauce, and diced tomatoes.  Stove top: Bring to a boil and reduce to a simmer for 30 minutes.

    Instant Pot: Add Rice and cook on High Pressure for 10 minutes with NPR

  5. Stove top: Add rice and cook for 10 minutes, or until tender.

Recipe Notes

Recipe courtesy of Old World Garden Farms

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