Stuffed Pepper Soup


  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 1 pound ground pork
  • 3 bell peppers (any color), diced
  • 4 cups vegetable broth
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) fire roasted tomatoes
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons granulated sugar
  • 1 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rosemary dried
  • Pinch of nutmeg, optional
  • 2 bay leaves
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 cup uncooked basmati rice


  1. In a large stock pot, sauté onion and garlic in oil.
  2. Add in the ground pork, chopping and breaking into small pieces, and cook until done.
  3. Add in the peppers, and continue cooking until they are tender.
  4. Pour in the broth, tomato sauce, diced tomatoes and Worcestershire sauce, then add the sugar, herbs, spices and bay leaves and stir until well combined.
  5. Stir in the rice, and bring the soup to a boil.
  6. Reduce heat to low, then cover and let simmer for 30-35 minutes, or until the rice is tender.
  7. Remove bay leaves, stir and serve hot with crackers or bread.

The original recipe for this flavorful soup can be found here.

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