Low Sodium Stuffed Pepper Soup
Author
This low sodium stuffed pepper soup recipe is a hearty dinner made with bell peppers, ground beef, rice, tomatoes, spices, and no salt! This soup makes a great lunch meal prep idea or a simple stew for the weekend.
Equipment
- large pot
Ingredients
- 1 lb ground beef
- 1 sweet onion chopped
- 4 cloves garlic minced
- 3 bell pepper sliced
- 1 jalapeno sliced
- 28 ounces No-Salt-Added Diced Tomatoes
- 6 ounces No-Salt-Added Tomato Paste
- 4 cups No-Salt-Added Vegetable Stock
- 1 cup corn
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 cup uncooked rice white or brown
- 1 cup cilantro chopped
- 2 limes juiced
Instructions
- In a large soup pot, add the ground beef and brown for 7 to 8 minutes until cooked through. Drain the grease.
- Add the garlic and onions to the same pot with the ground beef and sauté for 5 minutes until they are soft. Add the bell pepper and jalapeno to the pot, and sauté for 5 minutes more.
- Add in the diced tomatoes and tomato paste. Pour in the vegetable stock to the pot, and bring to a boil. Once boiling, reduce the heat to low. Stir in the corn, chili powder, paprika, and uncooked rice and simmer for 30 minutes until the peppers are soft.
- Add the cilantro and lime juice. Serve with a thick slice of low sodium garlic bread, and enjoy!
Nutrition
Calories: 317kcalCarbohydrates: 39gProtein: 15gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 40mgSodium: 85mgPotassium: 853mgFiber: 5gSugar: 10gVitamin A: 2248IUVitamin C: 82mgCalcium: 83mgIron: 4mg
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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