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Hearty Pepper Soup Recipe: Simple & Delicious

A comforting and flavorful pepper soup that's easy to make and packed with bold spices and tender vegetables. Perfect for a cozy weeknight dinner or a warming lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs ground beef 80/20 blend recommended
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 medium bell peppers mixed colors, diced
  • 1 can diced tomatoes 14.5 oz can, undrained
  • 4 cups beef broth low-sodium preferred
  • 0.5 cup long-grain white rice uncooked
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes optional, for heat
  • 1 tbsp olive oil
  • salt and black pepper to taste

Method
 

Steps
  1. Heat olive oil in a large pot over medium-high heat. Add diced onion and cook for 3 minutes until softened.
  2. Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6–7 minutes. Drain excess fat if needed.
  3. Stir in minced garlic and diced bell peppers. Cook for another 3 minutes until peppers begin to soften.
  4. Add diced tomatoes (with juice), beef broth, uncooked rice, oregano, basil, and red pepper flakes. Stir well to combine.
  5. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until rice is tender and soup has thickened slightly.
  6. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley if desired.

Notes

For a vegetarian version, substitute ground beef with lentils or plant-based crumbles and use vegetable broth. Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.