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High Protein Stuffed Pepper Soup

A warm and hearty soup packed with protein and vegetables, ideal for cozy weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers, chopped
  • 1 pound ground turkey or beef your choice
  • 1 can black beans, rinsed and drained
  • 1 can diced tomatoes do not drain
  • 2 cups vegetable or chicken broth
  • 1 cup corn frozen or canned
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper

Method
 

Cooking Instructions
  1. In a large pot or crockpot, brown the ground turkey or beef over medium heat. Once cooked, drain any excess fat.
  2. Add the chopped bell peppers, onion, and garlic to the pot. Sauté for a few minutes until they begin to soften.
  3. Stir in the diced tomatoes, black beans, corn, broth, Italian seasoning, salt, and pepper.
  4. If using a crockpot, cook on low for 4–6 hours or high for 2–3 hours. For the stovetop, bring the soup to a boil, then reduce to a simmer for about 30 minutes.
  5. Serve hot, garnished with fresh herbs if desired, and enjoy your healthy soup!

Notes

Store leftovers in an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, warm on the stove or in the microwave.