Stuffed Pepper Soup with Quinoa
A hearty soup! I used half ground turkey and half ground beef, but all of one or the other could be used as well.
Ingredients
- 2 Quarts Beef Stock
- 1 Bag Frozen Pepper Strips
- 2 Small Onions, diced
- 2 Carrots, diced
- 1 8oz Can Diced Tomatoes, drained
- 6 Cloves Garlic, minced
- 1 Pack Mushrooms, sliced
- 1 Pound Ground Turkey
- 1 Pound Lean Ground Beef
- 1 Can Tomato Paste
- 1/2 Cup Cooked Quinoa
- Oil as needed
Method
In a large soup pot, brown the beef and turkey until done. Drain any grease and set aside. Heat oil in the pot and add in the minced garlic, onions, carrots, and mushrooms. Cook until onions begin to get translucent. Add in the frozen peppers and continue cooking until thawed. Stir in the tomato paste and cook for about 1 minute. Add in the beef stock. Cover and bring to a boil. Once at a boil, reduce heat to a simmer and add the cooked ground meat back into the pot. Also add in the drained diced tomatoes. Cook until everything is warmed through and the flavors have developed. At the last minute, stir in the cooked quinoa.
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