Imagine the vibrant colors of diced bell peppers mingling with the golden hue of sautéed onions, all enveloped in the comforting aroma of rich chicken broth and savory ham.
This is the essence of Ham Stuffed Pepper Soup—a dish that wraps you in warmth and offers solace after a long day.
I remember the first time I made this soup; it was a chilly evening, and we needed something quick yet satisfying.
The kitchen filled with the smell of garlic and herbs, creating a cozy atmosphere that instantly lifted our spirits.
This soup has since become a staple for busy weeknights or leisurely Sunday suppers, offering a touch of comfort and a reminder of home.
Whether you’re looking to feed a hungry family or simply want to indulge in a bowl of hearty goodness, this soup is your answer.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with savory ham and aromatic herbs.
- Uses pantry staples like broth, rice, and canned tomatoes.
- Prepares quickly, ready in just 45 minutes.
- Freezes beautifully for convenient future meals.
- Offers a comforting, satisfying main course for any season.
Ingredients
- 1 tablespoon olive oil — opt for extra virgin for better flavor.
- 1 cup diced ham — smoked ham adds depth.
- 1 cup diced onion — yellow onions are ideal.
- 1 cup diced bell peppers — use a mix of colors for sweetness.
- 2 cloves garlic, minced — fresh garlic enhances taste.
- 1 teaspoon dried oregano — authentic Mediterranean taste.
- 1 teaspoon dried basil — pairs well with tomatoes.
- 4 cups chicken broth — low-sodium is a healthier choice.
- 1 can (14.5 ounces) diced tomatoes — choose no-salt-added.
- 1 cup cooked rice — jasmine rice for a fragrant touch.
- Salt and pepper to taste — adjust before serving.
Step-by-Step Method
Begin by heating 1 tablespoon of olive oil in a large pot over medium heat. This will provide a flavorful base for sautéing the vegetables and ham.
Make sure the oil is well-distributed across the bottom of the pot for even cooking. A shimmering surface indicates the oil is hot enough to proceed with the next step.
Sauté the Vegetables and Ham
Add 1 cup of diced ham, 1 cup of diced onion, and 1 cup of diced bell peppers to the pot.
Sauté these ingredients for about 5 minutes until the vegetables become softened and the ham starts to brown slightly. Stir occasionally with a wooden spoon to prevent sticking and to guarantee even cooking.
Infuse with Aromatics
Stir in 2 cloves of minced garlic, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil.
Cook the mixture for an additional minute, allowing the garlic and herbs to become fragrant. This step releases essential oils from the herbs, enhancing the depth of flavor in the soup.
Add Broth and Tomatoes
Pour 4 cups of chicken broth and 1 can (14.5 ounces) of diced tomatoes into the pot.
Stir the mixture to combine all ingredients thoroughly. Increase the heat to bring the soup to a boil. The combination of broth and tomatoes forms the base of the soup’s rich and savory flavor.
Simmer the Soup
Once boiling, reduce the heat to bring the soup to a gentle simmer.
Allow it to cook for 20 minutes, giving time for the flavors to meld together. Stir occasionally to prevent any ingredients from settling at the bottom. This step is vital for developing a harmonious taste profile.
Incorporate Cooked Rice
Stir in 1 cup of cooked rice into the soup, mixing well to distribute it evenly throughout the pot.
This addition makes the soup heartier and more filling. Season the soup with salt and pepper to your taste, guaranteeing a balanced seasoning that complements the ham and vegetables.
Rest Before Serving
Allow the soup to rest for 5 minutes off the heat before serving.
This resting period lets the flavors settle and intensify slightly. Ladle the soup into bowls and serve it warm. Consider pairing it with crusty bread for a complete and satisfying meal experience. Adjust seasoning if needed before serving.
Ingredient Swaps
- For a vegetarian version, substitute the diced ham with diced mushrooms or a plant-based protein alternative.
- Use vegetable broth instead of chicken broth to maintain a vegetarian dish.
- If you prefer a spicier soup, swap the bell peppers with poblano or jalapeño peppers.
- For a lower carb option, replace the cooked rice with cauliflower rice.
You Must Know
- Sauté Vegetables: Make sure you sauté the diced ham, onions, and bell peppers until the vegetables are softened, around 5 minutes, to enhance their flavors before adding other ingredients.
- Mince Garlic: Use fresh minced garlic for a more robust flavor, adding it after the vegetables to avoid burning and to maximize its aromatic qualities.
- Simmer for 20 Minutes: Allow the soup to simmer for a full 20 minutes to let the flavors meld together, creating a richer and more cohesive taste.
- Use Cooked Rice: Always add cooked rice to the soup to maintain the right texture and avoid the rice absorbing too much liquid, which can make the soup too thick.
- Rest Soup 5 Minutes: Let the soup rest for 5 minutes before serving. This resting period allows the flavors to settle and can slightly improve the soup’s taste as it cools.
Serving Tips
- Serve with warm, crusty bread or garlic bread for added texture and flavor.
- Garnish with freshly chopped parsley or a sprinkle of Parmesan cheese for an elegant touch.
- Pair with a light green salad dressed with vinaigrette to balance the richness of the soup.
- Offer a side of roasted vegetables for a more substantial and colorful meal.
- Serve in bowls with a drizzle of olive oil or a dash of smoked paprika for added aroma.
Storage & Make-Ahead
Ham Stuffed Pepper Soup can be refrigerated in an airtight container for up to 3 days.
For make-ahead convenience, prepare the soup without adding the rice and freeze it for up to 2 months.
Add freshly cooked rice when reheating to maintain the best texture and flavor.
Reheating
To gently reheat Ham Stuffed Pepper Soup, you can use the microwave, stove, or oven.
Heat slowly on the stovetop.
Cover with foil in the oven.
Microwave in short intervals.
Culinary Traditions and History
While savoring a warm bowl of Ham Stuffed Pepper Soup, you may wonder about the origins of its comforting flavors. This dish draws inspiration from the age-old tradition of stuffed peppers, a staple in many global cuisines.
I imagine the vibrant bell peppers, filled with savory ingredients, originating from Mediterranean kitchens where fresh produce and robust seasonings reign supreme.
Over time, American cooks embraced this tradition, infusing it with their own twist — diced ham and aromatic herbs, transforming it into a soup that’s both hearty and soul-soothing.
The fusion of ham and peppers creates a melody of taste that evokes warmth and nostalgia. This culinary journey reminds me how recipes evolve, melding diverse influences into something uniquely delightful, one pot at a time.
Final Thoughts
Give this Ham Stuffed Pepper Soup a try for a comforting and flavorful meal! Feel free to tweak the recipe by adding your favorite spices or using smoked ham for an extra depth of flavor. Enjoy!
Frequently Asked Questions
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely, you can use fresh tomatoes! I’d recommend peeling and dicing them first. Fresh tomatoes will add a vibrant taste and make your dish feel even more homemade. Adjust the cooking time slightly to soften them perfectly.
Is This Soup Freezer-Friendly?
Yes, you can freeze this soup! I’ve done it myself. Just let it cool completely, then transfer it to airtight containers. When you’re ready to enjoy, thaw and reheat gently. It’s comforting every time!
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, I’d swap the ham for hearty beans like chickpeas or black beans. Use vegetable broth instead of chicken. Adding smoked paprika enhances the flavor, making it warm and comforting. Enjoy!
What Type of Rice Works Best in This Recipe?
I love using long-grain white rice for its fluffy texture, which absorbs the flavors beautifully. Jasmine or basmati adds a fragrant aroma that elevates this dish. Choose your favorite to match the soul of your meal.
Can I Add Other Vegetables to This Soup?
Absolutely, I’d love to add more veggies! Consider tossing in some zucchini or spinach for added freshness. Mushrooms could deepen the flavor too. Just make sure everything cooks evenly, maintaining that delightful balance with the existing ingredients.
Ham Stuffed Pepper Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 cup diced ham
- 1 cup diced onion
- 1 cup diced bell peppers
- 2 clove garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 cup chicken broth
- 1 can diced tomatoes 14.5 ounces
- 1 cup cooked rice
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced ham, onion, and bell peppers to the pot and sauté until the vegetables are softened, about 5 minutes.
- Stir in minced garlic, oregano, and basil, cooking for an additional 1 minute until fragrant.
- Pour in chicken broth and diced tomatoes, bringing the mixture to a boil.
- Reduce heat and let simmer for 20 minutes to allow flavors to meld.
- Stir in cooked rice and season with salt and pepper to taste.
- Allow the soup to rest for 5 minutes before serving.
Notes
