This weekend we had a blizzard come through our state...well actually through Connecticut, Rhode Island & Massachusetts. I planned to make some soup in the slow cooker so that we had something warm to enjoy while the snow was falling outside.
This Stuffed Pepper Soup in the slow cooker was so good! I am not usually someone who likes soup (I know I'm weird but just never been a big soup person). When I served this last night with a big salad, I ate all the soup! It was delicious. My husband said half way through his bowl "This is PERFECT! The seasoning is right on." This will definitely be a soup I make again in the near future!
Ingredients: 1 lb of ground beef, 93%
1 large green pepper
1 large red pepper
1 large yellow pepper
1/2 cup yellow onion, chopped
1 1/2 teaspoon minced garlic
28 ounces Tuttorosso Crushed Tomatoes with Basil
10 ounces Rotel Original Diced Tomatoes & Green Chilies
1/2 teaspoon Basil
1/2 teaspoon Oregano
2 cups beef broth
2 tablespoons low sodium Soy Sauce
1/4 teaspoon black pepper
2 teaspoons salt
1 tablespoon Olive Oil
8 tablespoons Kraft Shredded Cheese, Sharp Cheddar
Directions:
Add the olive oil to the pan. Add the chopped onion and minced garlic till carmelized. Add the ground beef. The last 5 minutes of cooking, add the green, yellow and red peppers. Drain.
Add all ingredients, except the shredded cheese, to the slow cooker. Cook on low for 6 hours or high for 4 hours.
Add a tablespoon of shredded cheese with each serving of soup.
Bon Appetit!
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