Crock Pot Bell Pepper Soup

This Crock Pot Bell Pepper Soup is a hearty and savory recipe, which includes ground beef and fire-roasted tomatoes. It’s a classic, foolproof recipe, ready in about 8 hours and 35 minutes.

Crock Pot Bell Pepper Soup Ingredients

• 1 lb. ground beef, browned and drained
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 sweet yellow onion, diced
• 2 garlic cloves, minced
• 30 oz. chicken broth (or 4 cups)
• 15 oz. can tomato sauce
• 14.5 oz. can fire-roasted diced tomatoes (do not drain)
• 1 tsp. oregano (or Italian seasoning)
• 1/2 tsp. dried basil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup uncooked Minute Rice (wait to add)

Optional Topping:

• Mozzarella cheese

How To Make Crock Pot Bell Pepper Soup

1. Add base ingredients: Combine the ground beef, diced bell peppers, onion, garlic, broth, tomato sauce, fire-roasted tomatoes, and seasonings in your slow cooker.
2. Slow cook the soup: Cover and cook on HIGH for 4 hours or LOW for 8 hours.
3. Add the rice: After cooking, stir in the uncooked Minute Rice.
4. Finish cooking: Cover and cook on HIGH for 20 minutes until the rice is tender.
5. Serve and garnish: Stir and serve hot. Top with mozzarella cheese if desired.

Recipe Tips

• What kind of rice should I use?
  Use Minute Rice only—it’s parboiled and designed to cook quickly. Regular rice will not work the same.
• Can I use a different meat?
  Yes! Ground turkey, sausage, or even shredded chicken work well in this soup.
• Is this recipe freezer-friendly?
  Absolutely. Freeze everything except the rice in a gallon bag. Thaw overnight and cook as directed.
• Can I make this vegetarian?
  Use soy crumbles or skip the meat. Swap chicken broth with vegetable broth and skip the cheese.
• Want it extra cheesy?
  Stir in shredded mozzarella right before serving for extra creaminess.

What To Serve With Bell Pepper Soup

This filling soup is perfect with:

• Crusty bread or garlic toast
• Caesar salad or garden salad
• Grilled cheese sandwiches
• Roasted zucchini or green beans
• Baked potatoes or sweet potato fries

How To Store Bell Pepper Soup

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze the soup (without the rice) for up to 1 month. Thaw overnight and reheat, then add Minute Rice before serving.

Bell Pepper Soup Nutrition Facts (Per Serving)

• Calories: 227kcal
• Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 49mg
• Sodium: 1113mg
• Potassium: 862mg
• Carbohydrates: 20g
• Protein: 19g
• Sugar: 9g
• Fiber: 3g
• Calcium: 70mg
• Iron: 4mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use brown rice instead of Minute Rice?
No, brown rice takes much longer to cook and won’t soften properly in the final 20 minutes.

Is this soup spicy?
Not as written, but you can add red pepper flakes or diced jalapeños for heat.

How do I turn this into green pepper soup?
Just use two green bell peppers instead of one red and one green.

Can I prep this ahead of time?
Yes—brown the meat and chop all the veggies up to a day ahead and store them in the fridge.

Can I double this recipe?
Yes, just make sure your slow cooker is at least 6–7 quarts.

Try More Recipes:

• Crock Pot Beer Cheese Soup
• Crock Pot Asparagus Soup
• Crock Pot Acorn Squash Soup