Roasted Bell Pepper and Rice Soup

Name: Roasted Bell Pepper and Rice Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 c. white rice; 2 carton chicken broth; 1 large bell pepper; 1 lb. ground beef; 8 oz. turkey; 1 tbsp. butter; 1 small onion; 2 clove garlic; 1 can tomatoes; 1 bay leaf; 2 tsp. basil; 1 tsp. salt; 1/2 tsp. black pepper

Samuel Streckfuss of Arnold, Mo. took a runner-up spot in Quick & Simple's Best Soup Recipe contest with this spicy creation

Published: Feb 4, 2009

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Yields:

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Cal/Serv:

403

Samuel Streckfuss of Arnold, Mo. took a runner-up spot in Quick & Simple's Best Soup Recipe contest with this spicy creation

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Ingredients

1 cup white rice
2 carton chicken broth
1 large bell pepper
1 lb. ground beef
8 oz. turkey
1 Tbsp. butter
1 small onion
2 clove garlic
1 can tomatoes
1 bay leaf
2 tsp. basil
1 tsp. salt
1/2 tsp. black pepper

Directions

1. Step 1Cook rice according to package directions using 2 cups chicken broth; set aside. Cut pepper in half lengthwise (you can leave the stem, seeds and ribbing intact); place cut side down on a broiler pan. Broil, 2 inches from heat, for 6 to 7 minutes, until skin is blackened.
2. Step 2Using tongs, remove pepper halves from pan, place in a zip-top bag and seal. Once cool, remove seeds and stem and peel off the charred skin. Coarsely chop roasted pepper; set aside.
3. Step 3Meanwhile, place beef and turkey in a plastic colander fitted into a larger bowl. Microwave on high for 5 to 6 minutes, stirring once, until cooked through. Remove colander from bowl and rinse meat under hot water to remove any excess grease.
4. Step 4Melt butter in large soup pot over medium heat; add onion and garlic, and cook until softened. Add meat, crushed tomatoes, chopped bell pepper, remaining broth (about 6 cups), rice, bay leaf, basil, salt and pepper. Bring to a lively simmer for 15 to 20 minutes. Serve with bread and salad for a warm, hearty meal.