Mom’s Sweet Pepper Soup

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Sweet Pepper Soup is a recipe my Mom started making many years ago. It is everything you love about a stuffed pepper…served as a soup! I recently had a craving for this family favorite and dug out my copy of this treasured recipe. I decided that I really needed to share it with all my family and friends to enJOY. Hope you try it!

My mom, Ann Kathryn is the oldest child of the 5 Perkins siblings born to Anna Margaret and Stanley Perkins. She is known by all the nieces and nephews as Aunt Kitty (short for Kat – of course). She, like all the Perkins family women, is a great southern cook and has passed on that love of cooking to me and my sister and brothers. In turn, I have passed the family “cooking gene” forward to my son, who also loves this Sweet Pepper Soup recipe as well. And so the love and connections continue to live on and on and on….

Grilled Havarti Cheese & Ham Sandwich on Salted Rye Bread

If you want to create your own ‘PICK 2 COMBO‘ meal with this Sweet Pepper Soup, I highly recommend making a gooey Grilled Havarti Cheese & Ham Sandwich using a good fresh bakery Salted Rye Bread (recommendation – North College Hill Bakery). What a terrific, tasty pairing!

WHAT ELSE DO YOU NEED?

Ingredients also include ground beef & onions
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Mom’s Sweet Pepper Soup

Everything you love about a Stuffed Pepper…served as a Soup.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Soup
Cuisine: American
Keyword: Homemade Soup, Soup as a Meal, Soups, Sweet Pepper Soup
Servings: 10

Equipment

  • 8 – 10 Qt Stock Pot and Lid
  • Cutting Board
  • Knife
  • Can Opener
  • Measuring Spoons
  • Measuring Cup
  • Nylon Meat/Potato Masher

Ingredients

  • 1½ Lbs Ground Beef
  • 1 Medium Onion, Chopped
  • 2 Ribs Celery, Chopped
  • 1 Red Bell Pepper, Seeded and Chopped
  • 1 Green Bell Pepper, Seeded and Chopped
  • 2 Cans Tomato Soup
  • 1 Can Rotel Diced Tomatoes with Chilis
  • ⅔ Cup White Rice
  • 2 Beef Bouillon Cubes
  • 1 Tbls Brown Sugar
  • 1 Tbls Worchestershire Sauce
  • 2 Cloves Garlic
  • 6 Cups Water

Instructions

  • Brown ground beef and onions together in a large stock pot and drain the fat.
  • Add the remaining ingredients to the stock pot and bring to a boil. Once boiling, turn down to a simmer for at least 1 hour before serving.

Optional notes:

  • Great served with oyster crackers and/or shredded cheddar cheese.
  • Tastes even better the 2nd day.
  • If the full recipe of this soup is too much for you or your family, it also freezes well for storing.

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