I never met a soup I didn’t like and this one is no exception!

I give full credit to The Family Freezer for this healthy, delicious, easy, prepare ahead – freeze – thaw – to the crockpot soup…

Confession, I made a couple tweaks. I did adjust the quantity of Italian seasoning a bit along with the salt and I had two zucchini on hand, so I diced them up and added them in as well…it was a good move.

This was a perfect game day lunch and I froze the leftovers into individual servings for those busy, “what’s for dinner…or lunch” days.



Stuffed Pepper Soup

Course Soup
Cuisine American
Servings 8
Author Liz Geeslin


  • Crockpot
  • 1 gallon size freezer bag


  • 1 pound lean ground beef
  • 1/2 cup dry wild rice - uncooked
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 medium zucchini, diced
  • 1 yellow onion, diced
  • 1 28 oz can diced tomaotes, undrained
  • 1 15 oz can tomato sauce
  • 2 tbsp Italian seasoning
  • 2 tsp salt, or to taste
  • 1 quart beef broth (added at day of cooking)


To Freeze and Cook Later:

  • Add all ingredients EXCEPT the broth to the freezer bag, remove as much air as possible, seal and freeze.

To Cook:

  • Thaw the night before in the fridge or in a bowl of water in the morning.
  • Add contents to the crockpot, along with the broth.
  • Cook on low for 6 hours, stir to combine and break up the beef.
  • Season to taste and serve with crusty bread!

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