Easy to make with simple ingredients, this Mediterranean pepper soup is bursting with flavor!
Wonderfully hearty, this beef and tomato soup is loaded with natural and healthy ingredients.
Traditionally, we make stuffed peppers, but occasionally, I don't have enough peppers in the house, and this is a great way to still enjoy this meal and feed a family.
This Mediterranean pepper dish reminds me of growing up and being at home, indulging in my mom's cooking.
Made with simple and flavorful ingredients, it makes for a great healthy meal the whole family will love.
For more soup recipes, be sure to check out my Bey's Soup and Beef Soup with Semolina Dumplings.
📃 Why it Works
- Easy: It takes minutes to prep this dish with everyday ingredients, and it all comes together in one pot.
- Easy to make gluten-free: This is a great stew to make if you or someone in your family has an intolerance.
- Hearty: Made with ground beef and rice, this Mediterranean pepper soup will keep you feeling full.
🛒 Ingredients and Notes
- Ground Beef: Use lean ground beef for this recipe. You could also make this with ground pork or chicken if that's what you have.
- Vegetables: Onion, green bell pepper, garlic, tomato.
- Tomato Paste: For a rich tomato flavor.
- All-purpose Flour: To thicken: use a 1:1 gluten-free flour if you have an intolerance.
- Rice: White rice turns it into a really hearty meal. You can also use barley instead.
- Broth: I use beef broth for the best flavor, but chicken or vegetable will also work well.
- In a large pot or Dutch oven, heat oil over medium heat. Add flour and whisk until a thick paste form (roux). Whisk constantly for 3-4 minutes while it bubbles; as it cooks, it will begin to thin.
- Add chopped onions and sauté, continually stirring, for 3-4 minutes longer (the kitchen smells so good when onions hit the roux). Stir in the tomato paste and add ground beef. Use a wooden spoon to break up the ground beef for 5 minutes as it is cooking.
- Add garlic, chopped tomato, and peppers and mix until combined. Add broth and bring just to a light boil. Lower the heat, cover, and simmer, occasionally stirring for 30 minutes.
- Add rice and parsley and cook for 15 more minutes, stirring occasionally, or until rice is cooked. This is a fairly thick soup, but if you find yours is too thick, add water until desired consistency.
- Make this soup in a heavy-bottomed pan or dutch oven. It will distribute heat more evenly.
- This is a stew-like dish, but you can stir in some additional water or stock if you prefer it thinner.
- This is a great recipe if you have vegetables to use up in your fridge. Mushrooms, carrots, or other colored bell peppers can easily be added to your Mediterranean pepper soup.
❓ Frequently Asked Questions
This Mediterranean pepper soup is a great make-ahead meal. Let it cool before transferring it to an airtight container, and it will keep well in the fridge for 3 to 4 days.
The rice will absorb some of the liquid as it sits, so when you reheat it, you may need to stir in a little extra stock or water to loosen it back up.
I used white rice in this soup; basmati or jasmine both work well. You can use brown or wild rice if you prefer, but be aware that the cooking time will need to be increased.
Garnish your Mediterranean pepper soup with parsley for a burst of freshness. Serve with crusty bread or the way I like it the best - with boiled whole potatoes.
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Mediterranean Pepper Soup
- 1 lb. lean Ground Beef
- 1 Onion, chopped
- 1 large green Bell Pepper, chopped
- 2 cloves Garlic, minced
- 1 large Tomato, chopped
- 2 tablespoons Tomato Paste
- 2 tablespoons all-purpose Flour
- ¼ cup uncooked Rice
- 2 tablespoons fresh chopped Parsley, plus more for garnish
- 4 cups Beef Broth
- 2 tablespoons Olive Oil
- Salt and freshly ground Black Pepper to taste
- Add chopped onions and sauté, continually stirring, for 3-4 minutes longer (the kitchen smells so good when onions hit the roux). Stir in the tomato paste and add ground beef. Use a wooden spoon to break up the ground beef for 5 minutes as it is cooking. Add garlic, chopped tomato and peppers and mix until combined.
- Add broth and bring just to a light boil. Lower the heat, cover and simmer, stirring occasionally for 30 minutes. Add rice and parsley and cook for 15 more minutes, stirring occasionally, or until rice is cooked.
- This is a fairly thick soup, but if you find yours is too thick just add water until desired consistency.
- To serve, garnish with parsley. Serve with crusty bread or the way I like it the best - with boiled whole potatoes.