Today, January 19th is National Soup Swap day! the entire month of January is National Soup month! So what better way to celebrate than to share/ swap soup recipes with some blogger friends of mine!
I am sharing this Stuffed Pepper Meatball Soup and below you'll see all the other soups we are sharing/swapping!
The version I clipped used made from scratch meatballs, other recipes I looked up used plain ground hamburger. I modified my version to make my own style, and used my Soup Pantry staple: Mini Brat Meatballs for soup PLUS ground hamburger to make it even more hearty! I love using brat sausage and rolling tiny little meatballs for soup (remove casing) it adds instant flavor! By adding the additional hamburger I added just that extra touch of heartiness and it's more reminiscent of stuffed peppers also, so I keep that more traditional taste.
With green and red bell peppers, rice and a rich broth and tomato base this soup just warms you body and soul! This soup is definitely going into my rotation of fall and winter soups!
Yield: 6-8 Servings
Stuffed Pepper Meatball Soup
prep time: 15 minscook time: 40 minstotal time: 55 mins
Stuffed Pepper Meatball Soup is the perfect soup to take the winter chill off! Just like the title says, it's a soup with all the ingredients of a stuffed pepper in wonderful soup form! It'll have you craving a second bowl!
ingredients:
1 lb. ground hamburger
5 bratwurst mild Italian sausages
1 medium onion chopped
1 medium red bell pepper cored, seeded, and chopped
1/2 large green bell pepper cored, seeded, and chopped
4 garlic cloves garlic, minced
1 quart beef broth
1 28-oz. can crushed tomatoes
1-1 1/2 cups cooked rice
1 teaspoon Italian seasoning
1/2- 1 teaspoon salt
1 14-oz. can white beans drained
instructions:
Remove casings from bratwurst sausages. Cut each sausage into 10 small slices. Roll each slice into mini meatballs. You should end up with 50 miniature meatballs approx. 3/4 inch in size.
Cook meatballs in dutch oven or large pot over medium heat till browned on all sides and cooked nearly through. Remove from heat.
Cook hamburger, onions, garlic, and peppers, in the same pot over medium heat, till meat is cooked through. Drain .
Add meatballs back into pot.
Stir in broth, tomatoes, Italian seasoning, and salt. Simmer on low 30 minutes, stirring occasionally.
Stir in rice, and beans to soup, simmer until everything is heated through, about 10 minutes,
(I do this while I'm cooking up biscuits or cornbread) . Taste for salt.
calories
285
285
fat (grams)
8
8
sat. fat (grams)
3
3
carbs (grams)
31
31
protein (grams)
22
22
sugar (grams)
7
7
Sodium
869
869
Fiber
5
5
Created using The Recipes Generator
Here are some more great Soup Recipes to try!
National Soup Swap Day Recipes
- Slow Cooker Pepperoni Pizza Soup by Kate’s Recipe Box
- Beef Noodle Soup by Cindy's Recipes and Writings
- Black Bean Soup with Bacon by Food Above Gold
- Chicken Pot Pie Soup by Hezzi-D's Books and Cooks
- Cod Chowder with Bacon by Karen's Kitchen Stories
- French Onion Soup by The Redhead Baker
- German Goulash Soup by Savory Moments
- Healthy Crockpot Split Pea Soup by Kelly Lynn’s Sweets and Treats
- Herbed Chicken and Spinach Soup by Jolene's Recipe Journal
- Homemade Chicken Noodle Soup by Palatable Pastime
- Italian Asiago Artichoke Ham & Bean Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Italian Wedding Soup by Cooking For My Soul
- Parsnip Soup by A Day in the Life on the Farm
- Slow Cooker Beef and Barley by Cheese Curd In Paradise
- Slow Cooker Creamy Potato and Ham Soup by Blogghetti
- Slow Cooker Manhattan Clam Chowder by Everyday Eileen
- Slow Cooker Tomato Basil Soup by The Spiffy Cookie
- Stuffed Pepper Meatball Soup by Tip Garden
- Vegan Thai Roasted Carrot Soup by The Baking Fairy
