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Stuffed Pepper Soup

Stuffed Pepper Soup So Yum!

This recipe is one I made up after having a similar soup at a friend house last year. I was never really a green pepper fan. I mean, I ate them because I should, they have so much vitamin C. But this soup completely made me a pepper convert! I’ve made it a couple of different ways, with tomatoes, without tomatoes, with herbs, and without. This recipe I’m sharing with you today is the one that received the highest accolades at our house. My husband recently had a touch of the flu, and this really helped warm him up and make him feel better. You know how men are when they are sick, and he was really impressed with how much better this made him feel. If you are having one of those days where you just can’t get warm, make this. I promise, it’ll do the trick. We currently have more than 20 inches of snow on the ground, so it is the perfect meal for us at the moment.

This soup is pretty simple to make. Just be ready to chop, because you’ll be chopping 4 bell peppers, an onion and a couple of garlic cloves. I used ground turkey breast in this version, but I’ve also used just regular ground turkey and it was very good. Also, my family loves barley soup, so I added some barley to mine. But, if you are Paleo or just don’t want it, the recipe has instructions for with and without the barley. We often make it without the barley and its just as yummy. But tonight, we were looking for something a little more filling, so I added it.

 Local Ingredient: Rosemary, Thyme, and Sage from my window sill herb garden. 

Stuffed Pepper Soup

Ingredients

Olive Oil

4 bell peppers (any color), seeded and diced

1 medium onion, diced

2 garlic cloves, minced

1 lb ground turkey or ground turkey breast

2 rosemary stalks, leaves removed from stems and chopped

2 thyme stalks

3 sage leaves, chopped

50-64 oz low sodium chicken stock (64 oz if using optional barley)

1/4 teaspoon fresh cracked black pepper

Sea salt to taste

1/4 cup barley (optional, do not use if Paleo)

Instructions

  1. In a large stockpot over medium heat, add the olive oil.
  2. Add the onion and bell peppers. Cook over medium to medium high heat until onions are translucent.
  3. Add the garlic. Reduce to medium heat. Allow to cook for another 4-5 minutes.
  4. Add the ground turkey. Cook until turkey is cooked through and no longer pink.
  5. Add rosemary and sage. Remove thyme leaves from stem using thumb and forefinger. Crush between fingers then add to the pot as well. Stir.
  6. Add chicken stock. If not using barley, add only about 50 oz if adding barley add 64 oz.
  7. Add fresh cracked black pepper and sea salt to taste.
  8. Bring to a boil.
  9. If using, add barley.
  10. Cook for 25-30 minutes or until barley is cooked through and flavors have melded together.
  11. Serve hot with a pinch of fresh cracked black pepper on top if desired.
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Stuffed Pepper Soup SO Good! Pin by My Clean Kitchen

 

 

 

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