Stuffed Pepper Soup


Stuffed Pepper Soup | Cooking Classy

At least once a week we are having soup around here, if you haven’t noticed. Soup is just “in” right now, soup recipes are by far my most popular lately. So, at least I’m not the only one who seriously loves a good soup recipe, and this Stuffed Pepper Soup recipe is no exception.

I just got into the whole stuffed pepper thing and I have actually been meaning to make this stuffed pepper inspired soup for that last month. There are just far too many different kinds of soups to choose from and there are still countless more I want to make. This one is incredibly hearty and it’s just such a comforting, homestyle soup. It totally reminded me of growing up and being home.

I love all the flavors in this soup and how well they all meld together. The peppers offer a mellow and faintly sweet flavor, while the tomatoes and beef kick in that flavor that will remind you of a traditional stuffed pepper.  And the rice in this soup gives it such a great texture and adds some body to it. This a fairly thick soup and it has a consistency similar to a stew, which I love because it will fill my family up and I don’t have to make a bunch of sides to serve with it. I just served it with fresh bread to keep that homestyle comfort and simplicity going.


Stuffed Pepper Soup | Cooking ClassyStuffed Pepper Soup | Cooking ClassyStuffed Pepper Soup | Cooking Classy

Stuffed Pepper Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: About 6 servings

Stuffed Pepper Soup


  • 1 lb lean ground beef
  • 2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 small yellow onion chopped (1 cup)
  • 3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
  • 3/4 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (14.5) can beef broth
  • 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1 cup uncooked long grain white or brown rice (I've tried and like both)
  • Cheddar or mozzarella cheese, for serving (optional)


  • In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
  • Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
  • While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional cheese and garnish with fresh parsley.
  • *For a thinner soup don't add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).
  • Recipe Source: inspired by this recipe on allrecipes


  • Matt Robinson: Loving all the flavors in this, the perfect Fall, comfort soup! September 29, 2014 at 10:47am Reply

  • Hailey @ Tasteful Cuisine: I love stuffed peppers (mainly because of the yummy filling)! This soup version looks delicious! September 29, 2014 at 11:08am Reply

  • Leslie: Oh my goodness! This looks so yummy! I might have to add this to the menu plan! I’m pinning, thanks for sharing. I’ve got a new recipe up today too. Happy Monday! September 29, 2014 at 11:37am Reply

  • Alexis @ Upside Down Pear: This looks incredible!! Soups are definitely “in” right now as I wake up to 50 degree weather. I love how thick this soup is and can’t wait to make it!! September 29, 2014 at 12:31pm Reply

  • Liz@Virtually Homemade: What a creative idea! Deconstructing a stuffed pepper. Looks perfect for a chilly night. September 29, 2014 at 2:21pm Reply

  • Karly: Love this soup! My husband doesn’t usually consider soup a meal, but I bet this one would fill him up! September 29, 2014 at 3:51pm Reply

  • Averie @ Averie Cooks: You have the best soup recipes! I love how hearty and comforting this looks! The weather here cannot decide between fall and summer and last night I almost made some soup. I wish I had now seeing your gorgeous soup! September 29, 2014 at 4:21pm Reply

  • Eileen Hudson: If I omit the tomatoes should I increase the amount of tomatoes sauce? September 29, 2014 at 5:02pm Reply

    • Jaclyn: I probably would or you could probably use some crushed tomatoes if it’s the texture you don’t like. October 21, 2014 at 7:10pm Reply

  • Laura (Tutti Dolci): Love these flavors, perfect for fall! September 29, 2014 at 6:42pm Reply

  • Kelley @ Chef Savvy: Yumm! This soup looks incredible. So happy to have soup weather back! September 29, 2014 at 7:10pm Reply

  • ATasteOfMadness: I love soup. Especially with rice in it. This looks fantastic! September 29, 2014 at 8:18pm Reply

  • Genie in a Bubble: Mmmh this sounds really good right now! Definitely going to try this out. Thanks for sharing :)

    September 30, 2014 at 4:51am Reply

  • Chelsea: Stuffed peppers are one of my favorite meals ever! And now in soup form? I am dying to try this now! Pinned :) September 30, 2014 at 7:09am Reply

    • Jaclyn: Thanks for pinning Chelsea! September 30, 2014 at 6:49pm Reply

  • Kate @ Diethood: One of my favorite soups! Beautiful photos, as always!! September 30, 2014 at 5:41pm Reply

    • Jaclyn: Thanks so much Kate! September 30, 2014 at 6:45pm Reply

  • Mandy | Baking with Blondie: This is the COOLEST idea for soup! The flavors all look so perfect for Fall. So awesome, Jaclyn! October 1, 2014 at 9:21am Reply

  • Sandy: Going to make this but sub grated cauliflower for the rice to make low carb :) October 2, 2014 at 2:55pm Reply

    • Carissa Arciszewski: How did that turn out? This would be Whole30 compliant if you just sub out the rice! September 26, 2016 at 3:21pm Reply

  • Elba Monka: This looks incredible! I don’t eat beef, but I am going to substitute ground turkey or chicken with chicken broth. What do you think? I cant wait to try it!! Thank you!! October 4, 2014 at 9:36am Reply

    • Jaclyn: Yes I was actually going to list that as an alternative that I wanted to try too to make it a little healthier. So I’d do ground turkey and chicken broth. I hope you love it Elba! October 4, 2014 at 10:58am Reply

  • Linda: Good recipe but I added Worcestershire sauce which was much needed. Also, I would use sharp cheddar instead of mozzarella. October 5, 2014 at 4:00pm Reply

    • Jaclyn: Glad you liked it Linda, thanks for the tips! October 6, 2014 at 8:35pm Reply

      • Malinda Bailey: I also used War Chester Shire sauce in a teaspoon of peanut butter that really gives a great flavor to soups and stews October 5, 2016 at 12:07pm Reply

  • Nikki: Would brown rice work as well? October 6, 2014 at 3:02pm Reply

    • Jaclyn: Yes that would work just fine! I want to try that out too, with turkey and chicken broth as well. October 6, 2014 at 4:24pm Reply

  • Tanya: when do you put the beef back in? Only says to set beef aside. October 6, 2014 at 7:07pm Reply

    • Jaclyn: Sorry you add it back in when adding in the tomatoes, herbs etc. I’ve added that above. Thanks! October 6, 2014 at 7:24pm Reply

  • Teresa: Looks so tasty. October 6, 2014 at 9:17pm Reply

  • Ashley: Would turkey burger work for this? October 11, 2014 at 9:51am Reply

    • Jaclyn: You mean like ground turkey? If so that should be just fine. October 11, 2014 at 10:08pm Reply

  • jamesngalveston: I made this today, and loved it.
    Growing up in rural la in the 60s, my mom would had made this all the time.
    hearty, filling and just down home good.
    Thanks October 12, 2014 at 4:13pm Reply

    • Jaclyn: I’m so glad you loved it! Thanks for your review! October 12, 2014 at 11:44pm Reply

  • Anna: I use a can of Italian style petite diced tomatoes instead of the spices + the plain tomatoes. I also buy the frozen colored pepper and onion blend (either Birds Eye brand or Kroger brand) to make this dish extra easy. This is a staple soup in our home. :) You can even add Worchester sauce if you like that flavor from stuffed peppers. October 13, 2014 at 12:13pm Reply

  • Anna: I forgot to say… if you want to make with chicken or ground turkey, you can make this with chicken broth instead of the beef broth. October 13, 2014 at 12:15pm Reply

  • Amy: I love stuff peppers! This soup was awesome. I put ketchup on the top and put it under the broiler. SO good. October 14, 2014 at 8:37am Reply

  • Jackie: Have you tried it in crockpot? Wonder how long it would take. October 15, 2014 at 6:48am Reply

    • Jaclyn: I haven’t tried yet, but I’m sure it could be made in the slow cooker I just can’t say for sure on the time. October 15, 2014 at 10:54pm Reply

    • Andrea: Did you ever try this in a crockpot? Just curious how it turned out. Looking to make this, this week. August 29, 2015 at 9:50am Reply

      • Jaclyn: I haven’t yet just because I always forget to plan ahead mostly. Has anyone else tried it? August 30, 2015 at 2:21am Reply

    • Stephanie: I have made this in a crock pot, I believe I did 6-7 hours on low, kind of depends on your crock pot. It was delicious!!! November 23, 2015 at 7:55pm Reply

  • Leandra: Made this last night- it was amazing! My husband loved it. Used Ground Turkey instead of ground beef and it was yummy. Thanks! October 16, 2014 at 12:44pm Reply

    • Jaclyn: I’m so glad you both enjoyed it Leandra! Thanks for leaving a comment!! October 16, 2014 at 11:30pm Reply

  • Jamie Carder-Haas: I saw this on Pinterest last week and have been eager to make it. Today’s weather is perfect for soup so it’s on the stovetop now. The rice isn’t even added yet and it already tastes amazing!! This will definitely become a go-to dish in my home. October 19, 2014 at 10:02am Reply

  • Lynn hansen: Made the soup. Delicious. I only used one can of tomatoes and brown rice. Yummy October 21, 2014 at 6:36pm Reply

    • Jaclyn: I’m glad you enjoyed it Lynn! Thanks for taking the time to leave a comment! October 21, 2014 at 6:47pm Reply

  • Kelsie: Is this recipe crockpotable? I work 10 hour shifts and to be honest the last thing that I want to do when I get home is cook. This recipe looks so good though!!! I’m hoping it can be. October 25, 2014 at 3:45pm Reply

    • Jaclyn: Yes I think this would work out just fine in a crock pot. I hope you try it and love it! November 26, 2014 at 10:22am Reply

  • Cheryl Waller: the idea of this is amazing. Is there any suggestions to make this without the meat and with vegetable stock? November 4, 2014 at 9:08pm Reply

    • Jaclyn: That could work but I’d probably add in some sort of protein like black beans or something. November 27, 2014 at 1:08am Reply

  • Holly: Does this freeze well? November 4, 2014 at 10:28pm Reply

    • Jaclyn: I haven’t tried so I can’t say for sure, I think it would as long as you don’t have the rice in it or that will get mushy. November 4, 2014 at 10:35pm Reply

  • Megan: This looks delicious! Making it tonight, odd question, but do you drain the canned tomatoes or keep the liquid? November 17, 2014 at 5:30pm Reply

    • Jaclyn: Not an odd question I used to wonder that about recipes too :), unless a recipes specifies to drain the tomatoes then leave it, so for this one leave it. I hope you love it! November 17, 2014 at 5:36pm Reply

  • Jenn LaMountain: Made this tonight. It was delicious November 18, 2014 at 5:15pm Reply

  • DebbiE griffin: thus looks delish November 22, 2014 at 10:17am Reply

  • Judy: This soup is delicious!!! December 2, 2014 at 6:05pm Reply

  • Jo: Hi, is there a vegetarian option? December 3, 2014 at 2:31am Reply

    • Jaclyn: I’d just add more veggies, like those you’d add to vegetarian stuffed peppers. January 13, 2015 at 9:44pm Reply

  • Jessica: We love this soup! Toddler…teenager…husband! And the baby will get a chunky purée of it too! Thank you! :) December 15, 2014 at 12:14pm Reply

    • Jaclyn: I’m so happy to hear that Jessica! Thanks for leaving a review! December 15, 2014 at 4:48pm Reply

  • Lisa @ The Meaning of Me: We all loved this soup, including my pepper-hating husband! It’s been added to our regular soup roster. The taste is just perfect – reminds me exactly of my Aunt’s homemade stuffed peppers! December 17, 2014 at 9:16am Reply

    • Jaclyn: I’m so glad your family liked this Lisa, thanks for your feedback! December 18, 2014 at 12:06pm Reply

  • Bess: I made this soup a month ago and added the rice separately each time I warmed it up. I also froze half and recently finished that too! It was delicious! Even my brother (who’s not a soup fan) thought it was delicious! Thanks! December 21, 2014 at 3:41pm Reply

    • Jaclyn: You’re welcome! I’m so glad you liked it Bess! December 21, 2014 at 7:05pm Reply

  • Louise: I made this. It’s yum. I’d need more broth if I wanted it as a soup December 28, 2014 at 2:41pm Reply

  • Nur: i made this dish for my family tonite and everyone loved it!! Thank you!!! December 29, 2014 at 11:53pm Reply

  • Anthony: I used half ground Turkey and half ground buffalo as the meat. Diced tomatoes with green pepper, celery and onion instead of the plain diced tomatoes. Leftover beef consume from our crock pot beef roast. The best decision was to COOK THE RICE IN THE SOUP :-) I think that allows the rice to soak up flavor instead of flattening the flavor of the dish. Everything else was by the recipe and I’ll be the first to say it was one of the BEST MEALS WE’VE HAD all week! We’ve got two more meals left and I’m already planning on lunch tomorrow. You know what they say about the next day… January 14, 2015 at 7:27pm Reply

  • Taylor: Made this last night with ground turkey and chicken broth and it was delicious! Great recipe. January 16, 2015 at 7:30am Reply

  • Rebecca: The ingredients say uncooked rice but instructions say prepare rice…do I cook rice first or can I add it uncooked and let it cook within the soup ??? January 20, 2015 at 7:06pm Reply

    • Jaclyn: Others have tried cooking it in the soup with good results but I just opted not to because I thought it may get mushy. If adding it to the soup to cook you’ll need to add the water needed along with it. Hope you love this soup! January 20, 2015 at 10:34pm Reply

  • Kim: I have made this with dirty rice it’s good adds a little zip to it. January 22, 2015 at 8:16pm Reply

  • life lately | a round up of healthy dinner options: […] are a favorite of mine, especially when it is cold out.  This stuffed pepper soup hits the spot. […] January 23, 2015 at 2:26pm Reply

  • Paul: I made this tonight and it was delicious! I did not have brown rice so I used quinoa instead. This will be my lunch for the week. Thanks for the recipe! January 25, 2015 at 7:33pm Reply

  • Meg H: I just wanted to say thanks for a delicious recipe! I made this for my husband and I for dinner tonight, the only substitution I made was ground chicken for beef and it came out great. Can’t wait for the leftovers for lunch :) February 4, 2015 at 4:55am Reply

  • Donna Siemianowski: This was fantastic! Have tried to make this soup many times many different ways but by far this was the best. Did add in celery with the onion then grated carrots in to it when simmering. February 9, 2015 at 12:11am Reply

  • Robert Pyszk: I will be making this today. Is it ok just to double all the ingredients for a double batch? Thank you for posting this ! It sounds wonderful! February 13, 2015 at 6:52am Reply

  • Robert Pyszk: I made this yesterday and everyone loved it!!! It is sooooo yummy February 14, 2015 at 12:25am Reply

  • Keri Houle: I love this recipe. I am eating some as I type. My mom just made it and we are trying to figure out the calories for my fitness pal app but she made 2.5 times the recipe and we can’t figure out what a serving size is in cups. If anyone has any help with that we’d appreciate it! February 14, 2015 at 11:14am Reply

  • Lori: This has become one of my favorite soups. I make it vegetarian with the beef crumbles, and vegetable broth. It is so filling and so low in calories. February 21, 2015 at 1:32pm Reply

  • Andrea: Excellent recipe! Tried it out today, a cool autumn day in Chile, and it is perfect. Hearty and rich enough to be a meal by itself, yet still with the comfort food quality of a soup.

    I doubled the recipe to leave leftovers for lunch tomorrow, but I changed a few measurments…

    For double of eveything else I used:
    1 large onion
    3 cloves of garlic
    1 1/2 red bell pepper (small)
    1 1/2 green bell pepper (small)
    20-25 oz of tomato sauce. (Upon tasting it, I think more would have been too much)

    Also, I think keeping the rice apart is very important. Even if you’re not leaving for another day, the perfectly “hard”, freshly added rice is delicious. I served the soup in bowls and let everyone add the amount of rice they wanted right before eating.

    The biggest compliment I can give is that it really tastes like stuffed bell peppers, a.k.a, the best food ever. March 26, 2015 at 7:39pm Reply

  • Beckie: Can I add the rice to the rest of the ingredients? My husband takes soup in his lunch and it would be more convenient if it was all together. March 27, 2015 at 2:20pm Reply

    • Jaclyn: You can it just begins to soak up the juices once it’s added and it becomes more of a stew. April 20, 2015 at 11:57am Reply

  • Carla: Could you use instant rice instead? If so, how much? March 30, 2015 at 7:08am Reply

    • Jaclyn: That would be fine, I imagine 1 1/2 cups would be about equal to 1 cup regular. April 20, 2015 at 12:07pm Reply

  • Un-stuffed peppers two ways | Honesty Flambé: […] Recipe adapted from Cooking Classy […] April 1, 2015 at 9:32am Reply

  • Ash: Absolutely perfect! My husband, son and I loved it! I did add some crushed red pepper for spiciness, but it was great! Thank you for a wonderful recipe! May 11, 2015 at 8:10pm Reply

    • Jaclyn: Thanks for the positive review Ash! May 22, 2015 at 3:26pm Reply

  • ToodleLife: This was just like eating a stuffed pepper but without all the work! Thanks for a great recipe. Will be making this again! June 26, 2015 at 7:12am Reply

  • Amy: I’ve made this several times, both on the stovetop and in the slow cooker, and it is delicious. I’m really into freezer meals right now — do you think this would freeze well? July 11, 2015 at 7:02pm Reply

    • Jaclyn: I think it would freeze well but I would keep the rice separate. I’m so glad you like the recipe! July 11, 2015 at 11:24pm Reply

  • Laurl: I use my grandmothers recipe for stove-top STUFFED PEPPERS, I call it GRANDMAS UN-STUFFED PEPPER SOUP….
    I use 1# hamburger + 1/2# ground pork, brown that. Add a lg diced onion and 3 lg diced green peppers. Salt and pepper to taste. Add heaping teaspoon of minded garlic. THEN, I POUR 64 ounces of low sodium V8 juice over it all in a 4 quart pot. Bring to a boil. Microwave 1 package uncle Ben’s Ready Rice (jasmine) for 90 seconds, add to pot. Reduce heat to to low cook for 1hour to marry favors. THEN, 10 Minutes before serving add 4 OUNCES OF HEAVY CREAM, BRING TO A BOIL STIR IN THE HEAVY CREAM, TURN HEAT OFF. SERVE IN 10 minutes!!! Delicious! ❤️ July 20, 2015 at 2:39pm Reply

  • wendy: Hi, I found this on pintrest and it sounds delicious but I’m confused about a few things. The recipe calls for a can of tomato sauce…what is this? In the UK our choices are ketchup, tomato puree or passata? Also beef broth, is that beef stock or a beef soup? Sorry to sound stupid but the transatlantic language barrier is stumping me! X August 21, 2015 at 1:03pm Reply

    • Jaclyn: No worries! If only they labeled and sold all the same stuff everywhere :). You’re best bet would be to use tomato paste blended with water and a little garlic and onion powder to make a tomato sauce, if you can find that – about 1 part paste to 2 or 3 parts water, then I may add 1 tsp of sugar along with it. If not the passata or puree would work. And the beef stock is what you’ll want to use. I hope you love it! August 27, 2015 at 7:57pm Reply

  • Stephanie: I just wanted to share that I make this soup about every other week. I found it on Pinterest a while back and my family loves it. Thanks for the recipe! September 3, 2015 at 4:43pm Reply

    • Jaclyn: I’m so happy to hear that Stephanie! I’m so glad your family has enjoyed this soup! September 3, 2015 at 5:11pm Reply

  • Brandy Schaefer: Hi, I’m wondering if anyone has tried this with Meatless Veggie Crumbles instead of ground beef? September 8, 2015 at 9:19am Reply

    • Brandy Schaefer: Answering my own question. Decided to try it tonight with the Boca Veggie Crumbles. Turned out great! September 8, 2015 at 7:31pm Reply

  • Sara: This sounds so delicious – I can’t wait to try it this fall! Love your blog! September 8, 2015 at 8:59pm Reply

    • Jaclyn: Thanks for letting me know Sara, I’m so happy to hear it! September 8, 2015 at 11:26pm Reply

  • Erin Kerr: This was FABULOUS !!!! Served with a nice potato / Rosemary bread it was great for a cold and blustery day. Even the kiddies went back for more. October 5, 2015 at 7:34am Reply

  • Merrie: I just threw this together because it looked so good!!! I have it simmering on the stove and it smells delicious!!!! I have a friend that is having major surgery and I can see where this will be an easy and delicious treat for her family while she is recovering!!! October 5, 2015 at 12:03pm Reply

  • Mish: Love this soup. in a dutch oven, i brought it to a boil stovetop and then put it in a 175 degree oven for 3 hours. Perfect. October 18, 2015 at 5:53am Reply

  • Aliza B: I made this soup for the first time last night. My husband and I loved it! October 30, 2015 at 11:37am Reply

  • Deanna L: Really good!! I doubled the beef broth however. Love it! November 1, 2015 at 4:52pm Reply

  • Christina: I’ve made this before and it was Delish! Now I want to make it for a crowd… Should I just double everything? November 15, 2015 at 12:23pm Reply

  • Danielle: Made this tonight, and it was delicious! My husband loves stuffed peppers, but they are a lot of work. Plus, I don’t like bell peppers, so some peppers always go to waste. But the peppers in this cook so well, I couldn’t really tell they were there. The only change I made was adding a can of tomato soup, because that’s how my husband likes his peppers. I didn’t actually measure the chopped peppers. I just used half of each, and froze the other half for the next time. Can’t wait to make this again. November 22, 2015 at 6:46pm Reply

  • Julie: I’ve made this soup twice in the past couple of weeks. My boyfriend and I love it! The only change I made was to use ground turkey and chicken broth instead of beef because I don’t eat beef. It’s a great, easy to make soup that I know I’ll make many more times. :) December 5, 2015 at 8:46am Reply

  • Mariann: I enjoyed this soup, hearty and tasty. I used orzo instead of rice, I like the texture better. Always use orzo instead of rice when I make stuffed peppers too. Thank you for the great tip on keeping the rice/pasta separate for reheating and assembling for the first time. December 12, 2015 at 10:27am Reply

  • Jenny: Hi,
    Do you have the nutritional information for this soup? I’m looking for the the carb count.

    Jenny December 13, 2015 at 2:53pm Reply

  • Alisha: I absolutely love this recipe! I’ve seriously made this soup like 6 times this past Fall, adding jalapeno and/or poblano peppers for a little extra heat. I never write reviews but this one is a keeper for me. Thank you for sharing! December 20, 2015 at 11:42pm Reply

  • Carie Lynn: Hi Jaclyn,

    I was wondering (odd question). My favorite meal as a child was Hungarian goulash my mother would make. Would you happen to know the best way to keep the flavor in a soup form of Hungarian Goulash (with egg noodles)? December 28, 2015 at 2:51pm Reply

  • Sara: So I like the recipe, looks yummy in the pot, but it calls for such a little amount of bell peppers its hard to qualify it as bell pepper soup. I’m going to put about three or four into mine, instead of not even one. January 12, 2016 at 12:10pm Reply

  • Natasha Rene’e: I just made this tonight. I used ground turkey instead of beef and I put a lot more bell peppers. It was really really good. January 20, 2016 at 8:29pm Reply

  • Shelbi: I am looking to make and freeze this for when my baby arrives in a few weeks. Any tips on how/what to freeze it in? January 31, 2016 at 8:35pm Reply

    • Gisella: I would jar it instead of freezing it. April 3, 2016 at 6:25am Reply

  • Jessica: Just made this for dinner and used lean ground turkey and quinoa instead of beef and rice, it was absolutely delicious! Thanks for sharing February 4, 2016 at 6:28pm Reply

  • Meghan: Yum yum yummy! April 5, 2016 at 12:07pm Reply

  • Kristy: I came across this recipe about a year ago and I love it! I just sent this link to a friend who requested it, which is why I’m back on the page. I absolutely love this soup and make it at least once a month. I follow the recipe exactly and it always turns out perfectly. The only change I make is adding additional seasonings (garlic powder, onion powder, & Mrs. Dash Table Blend). One time, my husband requested that we try the recipe over some Rotini noodles instead of rice, and that was actually really good too, much to my surprise! But we usually just stick with the rice. :) Great recipe!!! July 7, 2016 at 12:46pm Reply

    • Jaclyn: Thanks for the great review and for taking the time to comment Kristy! July 11, 2016 at 3:02pm Reply

  • Roxanne: Love this. I modified the recipe a little to make it more like my stuff bell peppers. I cut the beef broth and added tomato soup. Great served over mashed potatoes with a side of whole kernel corn (or mix it right in) ~ I know, double starches, but with something this good, who really cares? July 26, 2016 at 5:43pm Reply

  • Sarah: I just made this recipe and oh my gosh I love it so much! I’ve been in the mood for a tomato based soup and this was absolutely perfect! My first soup cooked ever too and it will definitely be a staple in my meal planning from now on. Thank you so much for sharing!! :) September 10, 2016 at 9:52am Reply

    • Jaclyn: Thanks for leaving a comment Sarah! September 14, 2016 at 2:20pm Reply

  • Austin: Dank recipe. Thanks for the help! College kids dream. September 14, 2016 at 9:58pm Reply

  • Brooke: Making this now for our first fall Sunday in California. I added a parmasian rind, a bit of tapatio, worstchestire, and used my own homemade chicken broth. Oh and a squeeze of lemon juice. I can’t wait to taste it!! October 2, 2016 at 12:30pm Reply

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