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Brazilian black bean and pumpkin soup served in rustic casserole dish, close-up

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Stuffed Pepper Soup


2 lbs ground beef

2 onion, diced

3 to 4 cloves garlic minced

28 oz can diced tomatoes, undrained

28 oz can tomato sauce or spice it up with a can rotel tomato sauce

6 cups water

2 bell peppers, chopped

1/4 cup brown sugar

2 cubes beef bouillon

1 Tbsp Tony Chachere’s Creole Seasoning (more or less to taste!)

salt & pepper to taste

cooked white rice for serving

cheese for topping

Click here for directions


Stuffed Pepper Soup Recipe  was originally published on