Crock Pot Green Pepper Soup

This Crock Pot Green Pepper Soup is a hearty and flavorful recipe, which includes lean ground beef and green bell peppers. It’s a straightforward recipe, ready in about 4 hours and 30 minutes.

Crock Pot Green Pepper Soup Ingredients

• 1 pound lean ground beef
• ½ teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 32 ounces low-sodium chicken or beef broth
• 15 ounces tomato sauce
• 14.5 ounces diced tomatoes
• 2 green bell peppers, diced
• ½ cup diced white onion
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ¾ cup dry white instant rice, like Minute Rice
• Shredded mozzarella cheese, for serving

How To Make Crock Pot Green Pepper Soup

1. Brown the beef: Place a nonstick skillet over medium heat and add the ground beef. Season with salt and pepper. Cook, stirring to break up the meat, until browned and fully cooked. Drain any grease.
2. Add to slow cooker: Transfer the cooked beef to a 5-quart or larger slow cooker. Add all remaining ingredients except the rice and cheese.
3. Slow cook the soup: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
4. Add the rice: Remove the lid and stir in the uncooked instant rice. Cover and cook for another 15 to 20 minutes on LOW, until the rice is tender.
5. Serve: Taste and adjust seasoning as needed. Ladle into bowls and top with shredded mozzarella cheese.

Recipe Tips

• Can I use brown rice instead of white instant rice?
  Brown rice takes longer to cook and may not soften properly in the same time frame. Pre-cook it before adding, or stick to white instant rice.
• How to make it spicier:
  Add red pepper flakes or diced jalapeños when adding the other ingredients to the slow cooker.
• Can I use ground turkey instead of beef?
  Yes, ground turkey is a leaner alternative and works well in this recipe.
• When to add cheese:
  Add shredded mozzarella just before serving to keep it melty and fresh.
• How to thicken the soup:
  Let it cook uncovered for a bit after adding rice, or reduce broth slightly if you prefer a thicker consistency.

What To Serve With Crock Pot Green Pepper Soup

This soup pairs well with simple sides for a complete meal:

• Crusty garlic bread
• Side salad with vinaigrette
• Grilled cheese sandwich
• Roasted vegetables
• Cornbread muffins

How To Store Green Pepper Soup

Refrigerate:
Cool the soup completely, then store in an airtight container in the refrigerator for up to 4 days.

Freeze:
Let the soup cool, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Green Pepper Soup Nutrition Facts

• Calories: 245 kcal
• Carbohydrates: 21 g
• Protein: 21 g
• Fat: 9 g
• Saturated Fat: 3 g
• Cholesterol: 49 mg
• Sodium: 635 mg
• Potassium: 829 mg
• Fiber: 3 g
• Sugar: 7 g

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

FAQs

Can I make Crock Pot Green Pepper Soup ahead of time?
Yes, you can make it a day ahead and reheat on the stove or in the microwave.

Why is my rice still hard after cooking?
Make sure you’re using instant rice. Regular rice needs more cooking time.

Can I make this soup vegetarian?
Yes, substitute the ground beef with a plant-based meat alternative and use vegetable broth.

What type of cheese works best?
Mozzarella melts well, but cheddar or a cheese blend also works great.

Can I cook it on the stovetop instead of a slow cooker?
Yes, simmer everything in a large pot for about 45 minutes, then add rice and cook until tender.

Try More Recipes:

• Crock Pot Wisconsin Cheese Soup
• Crock Pot Great Northern Bean Soup
• Crock Pot Zucchini Soup