Slow Cooker Stuffed Pepper Soup

  1. In a large skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; transfer to a 6-qt. slow cooker. Stir in remaining ingredients.
  2. Cook, covered, on low until flavors are blended, 5-6 hours.
  3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

extralean ground beef, onion, green peppers, ready, brown sugar, salt, basil, oregano, tomato sauce, tomatoes, beef broth

Taken from www.tasteofhome.com/recipes/slow-cooker-stuffed-pepper-soup/ (may not work)

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