When I received my soup recipe swap recipe I laughed out loud. The recipe I received was for Stuffed Pepper Soup, which was exactly the recipe I submitted for the swap. However, after looking at the recipe I noticed several differences between my recipes and Ammie’s. The most noticeable difference is that while mine is made in the crock-pot, her version is made on the stove.
This soup recipe was very straight forward and was ready in less than an hour. I like the addition of both green and red peppers. The brown sugar adds just a hint of sweetness which is perfect in this soup. My husband and I both enjoyed this version and I’ll keep this recipe on hand for a quick weeknight meal.
Stuffed Pepper Soup (adapted from Adventures in My Kitchen)
1 lb. ground sausage
2 c. water
16 oz. tomato sauce
28 oz. canned plum tomatoes, undrained
1/2 c. uncooked white recipe
2 garlic cloves, minced
1/2 onion, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T. brown sugar
1 t. salt
1 beef bouillon cube
1 t. black pepper
1. Heat a Dutch oven over medium high heat. Add in the ground sausage and cook until it is browned. Drain the excess fat.
2. Add in the remaining ingredients, stirring to combine.
3. Bring the soup to a boil and then reduce heat to low. Cover and simmer for 30 minutes or until the peppers are tender.