After making this soup for this week’s lunches, Lou sent me a text saying, “I am in love with this soup!” My heart swelled as food compliments are certainly my love language. If you’ve been following Friday Night Porch Party, you know that I usually prepare a pot of soup every Sunday for Lou and I to have for lunch during the week. I’ve seen dozens of recipes for stuffed bell pepper soup, but I’m all about the broth in any soup. I added some red bells, fire roasted tomatoes, and some extra flavor from the bouillon cubes to put the flavor over the top! I could drink it!
Turkey and Bell Pepper Soup
Ingredients:
1 pound ground turkey, scrambled and drained
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
6 cloves of garlic, chopped
1 28-ounce can crushed tomatoes
1 regular can of diced fire-roasted tomatoes
6 cups beef broth
4 beef bouillon cubes
1 tablespoon basil
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon thyme
1 8.5-ounce package pre-cooked rice
Salt and Pepper to taste
Directions:
Add a little oil to your Dutch oven and sauté the bell pepper, onions and garlic until tender. Add remaining ingredients to the pot and bring to a simmer. Cook about 30 minutes ensuring the vegetables are tender, and the flavors are blended. Adjust salt and pepper to taste. Add some water if you prefer your soup more brothy like I do.
