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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