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Stuffed Pepper Soup

Cajun Stuffed Pepper Soup

Stuffed Pepper Soup is a flavorful broth-based soup that's hearty, yet perfect for sipping on during those cooler fall evenings.
SERVINGS 8
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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Ingredients
  

FOR THE SOUP:

  • 1 lb. Ground Beef
  • 7 oz. Kielbasa, sliced
  • 1 Green Bell Pepper, chopped
  • 1 Red Bell Pepper, chopped
  • 2 Carrots, peeled and chopped
  • 1 Small Yellow Onion, finely chopped (about 1 cup)
  • 3 Garlic Cloves, minced
  • 14.5 oz. Canned Diced Tomatoes, undrained
  • 15 oz. Tomato Sauce
  • 6 cups Beef Broth
  • 1 tsp. Italian Seasoning
  • 4 - 5 Dashes Hot Sauce, to taste
  • 2 cups Cooked Barley
  • Salt + Pepper, to taste

SUGGESTED GARNISHES:

  • 2 tbsp. Chopped Italian Parsley
  • Shredded Monterey Jack Cheese
  • Fresh Jalapeño, sliced

Instructions
 

  • If needed, prepare the barley ahead of time according to packaged directions. Set aside. This will take about 30 minutes. Chop the vegetables while the barley cooks. Set aside.
  • Brown the ground beef in a Dutch oven over medium-high heat for 3 minutes. Then add the Kielbasa slices and brown with the ground beef for an additional 5 minutes.
  • Remove the meat from the skillet with a slotted spoon(do not drain) then add the bell peppers, carrots, and onion into the reserved juices. Sauté for 5 minutes, stirring occasionally, then add the garlic and continue to cook for an additional minute.
  • Add back in the meat along with the diced tomatoes, tomato sauce, beef broth, Italian seasoning, and hot sauce. Bring to a boil, reduce heat, and simmer for 15 minutes.
  • Ladle the soup into individual serving bowls, top each bowl with a spoonful of cooked barley, season with salt + pepper, and garnish with the parsley, cheese, and jalapeños. Enjoy immediately.