St￭ Pepper Soup is a delightful twist on the classic dish that transforms the traditional st￭ peppers into a hearty, comforting soup. This recipe captures the savory and vibrant flavors of bell peppers, ground beef, and aromatic spices, creating a meal that is perfect for chilly evenings or any time you're craving comfort food.
Ingredients
Scale:
1 lb ground beef (or turkey for a lighter option)
1 can (15 oz) black beans, drained and rinsed (optional for added protein and fiber)
3 large bell peppers (any color), diced
1 medium onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juices
1 cup corn, frozen or canned
2 cups vegetable or beef broth
1 tsp dried oregano
1 tsp dried basil
1 tsp smoked paprika
Salt and pepper, to taste
1 tsp red pepper flakes (for a spicy kick, optional)
Shredded cheese (optional)
Sour cream or Greek yogurt (optional)
Fresh cilantro or parsley, for garnish (optional)
Instructions
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onions and garlic, sautéing until the onions are translucent and fragrant, about 3-4 minutes.
Add the ground beef (or turkey) to the pot, breaking it apart with a spoon. Cook until browned, about 6-8 minutes. Drain excess fat if necessary.
Stir in the diced bell peppers and cook for another 5 minutes until they begin to soften.
Add the canned diced tomatoes, corn, black beans (if using), and vegetable or beef broth. Mix well to combine all ingredients.
Season the soup with oregano, basil, smoked paprika, salt, pepper, and red pepper flakes. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 30 minutes.
After the soup has simmered, taste and adjust seasonings as desired.
Serve the St￭ Pepper Soup hot, topped with shredded cheese, a dollop of sour cream, and a sprinkle of fresh herbs if desired.
