If you have leftover roast beef or ground beef, you can make this easy Bell Pepper Soup. The soup makes use of the beef as well as any leftover rice, bell peppers, and carrots (like the ones you cooked with the beef) you might have on hand. Think of stuffed bell peppers in soup form. The soup is good, warming, and it helps you use up some of the items you might have in your refrigerator in a new way. Bell Pepper Soup is great for lunch, and it's also good for dinner. All you'll need to round out the meal is a salad and some bread. Enjoy!
Bell Pepper Soup -- Makes 2-3 quarts
2 teaspoons of canola oil
1 onion, chopped
2-3 bell peppers, seeded and chopped (I use red, orange, yellow or a mixture)
2 cups of cooked, chopped roast beef or ground beef
1-2 cups of cooked cut/chopped carrots (I use the ones cooked with the beef), optional
but good
2 cups of cooked rice
1 28-ounce can of crushed tomatoes
1 quart of water
2 teaspoons of Italian herbs
1/2 teaspoon of garlic powder
1 teaspoon of salt or to tast
1/2 teaspoon of pepper
1 tablespoons of Worcestershire sauce
1/2 cup of barbecue sauce (whatever kind you like)
In a large soup pot, heat the oil over medium-high and then add the onion. Saute the onion for about five minutes until it begins to soften. Add the bell peppers and the beef and cook them with the onion for a few minutes. Add the remainder of the ingredients and stir everything well. Bring the soup to a boil, reduce the heat to a simmer, and partially cover the soup pot. Let the soup simmer for at least 30 minutes to blend the flavors. I usually let my soup simmer for an hour or so, which further deepens the flavors and softens any tough beef. The soup holds well on the stove on low heat, so you can prepare it in advance and keep it hot until you're ready to eat it.