pepper soup

Zesty Pepper Soup

Servings 6


  • 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


  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