Stuffed Pepper Soup

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.

Enjoy!

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Stuffed Pepper Soup

Course Soup

Cui­sine Amer­i­can

Serv­ings 8

Author Liz Geeslin

Equipment

• Crock­pot
• 1 gal­lon size freez­er bag

Ingredients

• 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)

Instructions

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!