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carrot filled pepper soup

Carrot Stuffed Pepper Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 2 clove garlic minced
  • 3 large carrot peeled and chopped
  • 3 bell pepper diced
  • 4 cup vegetable broth
  • 1 cup cooked rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1 can diced tomatoes 14.5 ounces
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the diced onion and minced garlic, and sauté until the onion is translucent.
  • Stir in the chopped carrots and diced bell peppers, cooking for another 5 minutes.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Add the cooked rice, salt, black pepper, thyme, and red pepper flakes, stirring well.
  • Reduce the heat to a simmer and add the diced tomatoes.
  • Cook the soup for an additional 15 minutes or until the vegetables are tender.
  • Remove from heat and let the soup rest for 5 minutes.
  • Stir in the chopped parsley before serving.

Notes

For a richer flavor, consider roasting the bell peppers before adding them to the soup. This dish can be easily adapted to include ground meat for extra protein or additional vegetables like zucchini or corn for a heartier soup. Adjust the seasoning to your taste preference, and if you like a spicier kick, increase the amount of red pepper flakes.
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