I recently purchased some extra large green peppers at the store and knew they had to be included in a soup. Or chili. Or soup. I hadn’t made up my mind yet until I saw a recipe for stuffed green pepper soup. This was it! Or so I thought. (Please tell me it’s not just me who does this back and forth thing – it’s especially worse on an empty stomach!)
I ended up throwing in a whole bunch of other items and in the end, was more of a taco soup but was still just as delish.
JB’s Taco Soup
2-Extra large green peppers, chopped
1-Large onion, chopped
2-LBS. ground hamburger
1-28 oz can whole tomatoes, drained (or, could use diced tomatoes)
2-14 oz cans tomato sauce
1-Carton Beef Broth (or stock would work, too)
1-28 oz can dark red kidney beans (could use black beans)
1-Cup uncooked rice
1-Tablespoon garlic
1-Teaspoon salt
Shake of paprika
2-Shakes of chili powder
1/2 Packet taco seasoning
Shredded cheddar cheese
Sliced jalapenos
Sour Cream
Brown hamburger with onion and garlic. Toss in rest of ingredients, stir and simmer over low heat for 30-60 minutes. Before serving, use spatula and chop up the whole tomatoes into bite size if using. Put into bowls and garnish with shredded cheddar cheese and jalapenos (and sour cream if you have some – I didn’t and it tasted just fine without it!) 🙂
XO,
JB
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