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Stuffed Pepper Barley Soup

Change up your stuffed pepper recipe by making it into a soup! This barley stuffed pepper soup is packed with fiber, protein, antioxidants, and flavor!

SERVINGS 6
  • RECIPE SOURCE delish.com
  • PREP TIME 10 min
  • COOKING TIME 1 hrs
  • TOTAL TIME 1 hrs

Ingredients

  • Freshly chopped parsley, for serving
  • Shredded white cheddar, for serving
  • 1.0 c barley
  • 1 (14-oz.) can fire-roasted diced tomatoes
  • 1 (28-oz.) can crushed tomatoes
  • 6 c. Swanson Chicken Broth
  • Freshly ground black pepper
  • Kosher salt
  • 1 lb. ground beef
  • 1 tbsp. extra-virgin olive oil
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp. dried oregano

Cooking Instructions

In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.

Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add barley and simmer, covered, until barley is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste.

Garnish with cheddar and parsley before serving.

Allergens

lactose, yeast, milk