Stuffed Pepper Soup
Simple. Simply delicious.
This soup is wonderful when it’s freshly made, but it also freezes really well too, so leftovers can be easily portioned for a quick meal on the go. It’s especially lovely because there’s really no way to make it wrong— brown the meat, sauté the onions, then add everything else into the pot, stir, simmer, and come back in 30. It’s that simple.—CFG
Ingredients
4 sweet bell peppers, chopped into 1” chunks
~1lb of ground pork -OR- turkey
2-3 tbsp olive oil
1 large onion, chopped
1/2 tbsp garlic powder
1tbsp paprika (sweet or smoked)
1 tsp seasoning salt
1 can tomato paste
1/3 cup ketchup
2 large cans of diced tomatoes
4-6 cups chicken broth
3/4 cup of pearl barley
Handful of fresh chopped parsley
Salt and pepper to taste
Directions
Add 2-3 tbsp of olive oil to a large stockpot over medium-high heat, then add in ~1 lb ground pork or turkey and 1 large chopped onion. Cook until the meat is browned through and the onions are soft, about 5-7min.
Stir in 1/2 tbsp garlic powder, 1 tbsp paprika, 1 tsp seasoning salt, 1 can tomato paste, and 1/3 cup ketchup. Mix together until all seasonings are fully incorporated with the meat and onions.
Cook for 1–2 min, stirring constantly, to lightly toast the spices and deepen the tomato flavour.
Next, add in 4 sweet bell peppers chopped into 1" chunks, 2 large cans of diced tomatoes with juices, and 3/4 cup pearl barley.
Pour in 4 to 6 cups chicken broth (use 4 cups for a thicker stew-like consistency, or up to 6 cups for a more broth-like soup, as the barley will absorb liquid as it cooks).
Bring the soup to a boil, then reduce heat to medium-low and simmer covered for ~30min, stirring occasionally, until the barley is tender and the pepper chunks are soft.
Remove from heat and stir in a handful of fresh chopped parsley.
Season with additional salt and pepper to taste.
Serve and enjoy!
