Stuffed Pepper Soup
Description
Swap out the ground beef for ground sausage, if you prefer. It adds a boost of flavor! I like to top my bowls with a spoonful of Greek yogurt, or a few tablespoons of grated parmesan cheese.
Ingredients
- 2 pounds ground beef
2 large colored peppers, deseeded and diced
1 yellow onion, diced
4 cloves garlic, minced
3 tablespoons brown sugar
14 ounces diced tomatoes
3 cups beef broth
Instructions
Crockpot Instructions:
Add all ingredients to crockpot and secure the lid. Cook on low for 4 hours, high for 2. Serve hot.
Instant Pot Instructions: Add all ingredients to the Instant Pot and secure the lid. Cook on High Pressure for 20 minutes with a natural pressure release.
Prep for later:
Add all ingredients to a large sealable bag and label. Store for up to 3 months in the freezer, 5-7 days in the fridge.
You’ll need:
1 bag with all ingredients included
Prepare from prepped: If frozen, thaw in the fridge overnight. Follow the instructions for the crockpot or Instant Pot as desired.
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