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Bell pepper soup recipe for a healthy dinner
Emily

Hearty Beef and Bell Pepper Soup

This hearty and protein-packed soup is a satisfying one-pot meal that perfectly balances the savory richness of lean ground beef with the sweet crunch of vibrant bell peppers. Enhanced with fiber-rich black beans and a savory tomato-based broth, this recipe is perfect for busy weeknights when you need a wholesome, restaurant-quality dinner without the cleanup. It is a comforting, balanced, and simple dish that works perfectly for the whole family.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 large onion, chopped
  • 4 large bell peppers (multi-colored), chopped
  • 15 oz black beans, drained and rinsed
  • 32 oz low-sodium beef stock
  • 16 oz tomato sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Italian seasoning
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes
  • 3 cups cooked rice

Method
 

  1. Place a large pot over medium-high heat and brown the ground beef until cooked through and crumbled.
  2. Season the beef with 1 tsp salt and 1/2 tsp black pepper while cooking.
  3. Add the chopped onions to the pot and sauté until translucent.
  4. Stir in the chopped bell peppers and cook for 5 minutes until slightly softened.
  5. Pour in the beef stock, tomato sauce, and Worcestershire sauce, scraping the bottom of the pot.
  6. Add the black beans, Italian seasoning, remaining salt and pepper, and red pepper flakes.
  7. Bring the soup to a gentle simmer, then turn the heat to low and cook for 25-30 minutes.
  8. Stir in the cooked rice just before serving to heat through.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes very well for future meal prep. Ensure you use an alcohol-free Worcestershire sauce to maintain dietary compliance.