Stuffed Pepper Soup

 

Ingredients:

• 1/2 lb. Italian sausage
• 1/2 lb. lean ground beef
• 1 small onion, finely chopped
• 1 green pepper, finely chopped
• 1 red pepper, finely chopped
• 3 cloves garlic, minced
• 4 cups low sodium beef broth
• 2 cups low sodium chicken broth or vegetable broth
• 1 can (14.5 ounce) salsa style tomatoes
• 3/4 cup uncooked quick cooking rice (I use jasmine)
• Kosher salt and fresh ground black pepper
  

  Preparation:

  1. In a heavy stock pot or Dutch oven over medium heat, brown the Italian  sausage and  ground beef, breaking up the  meat as you go.
  2. About halfway through the browning process, add the onions and bell peppers, stirring several times.
  3. In the last minute of browning time, reduce heat to medium-low and add minced garlic, stirring constantly. Drain any excess grease.
  4. Add beef broth, chicken broth, and salsa style tomatoes and bring to a simmer. Simmer for 15 minutes or until the peppers just begin to soften.
  5. Add the rice and stir to coat. Cover and cook for 5-7 minutes or until the rice is tender.
  6. For best results, serve promptly. Season with kosher salt and fresh ground black pepper to taste.

  Enjoy!
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