Incredibly Savory Crock Pot Stuffed Pepper Soup
This fiercely savory stuffed pepper soup completely destroys your expensive, heavy winter takeout cravings! Heavily browned beef, sweet bell peppers, and concentrated tomato paste aggressively slow cook in a wildly dark, heavily seasoned broth for the ultimate comfort meal.
Ingredients
- 1.5 lbs fresh ground beef approx. 680g
- 3 massive bell peppers mixed red and green, heavily chopped
- 1 massive yellow onion completely diced
- 4 raw garlic cloves finely minced
- 2 tablespoons dark concentrated tomato paste
- 4 cups rich beef broth approx. 950ml
- 1 massive can crushed tomatoes 28 oz
- 1 tablespoon fiercely savory Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup dry long-grain white rice cooked separately for serving
- Fresh parsley for aggressive garnishing
Instructions
- Sear the Heavy Meat: Drop your completely raw ground beef directly into an intensely hot cast-iron skillet over high heat. Let the rich meat aggressively sizzle and completely brown for exactly five minutes, breaking it apart, until darkly caramelized.
- Sauté the Aromatics: Drop your heavily diced onions and perfectly minced garlic directly into the violently bubbling beef fat. Aggressively toss the sharp pieces with a heavy wooden spoon for exactly three minutes until they become remarkably soft.
- Caramelize the Paste: Aggressively stir your deeply dark tomato paste, oregano, and basil completely into the violently hot meat mixture. Let the thick paste fiercely toast against the bottom of the screaming hot skillet for exactly two minutes to wildly deepen the savory flavors.
- Prep the Slow Cooker: Drop the violently dripping, deeply charred meat entirely into the freezing cold ceramic bowl of your massive slow cooker. Aggressively pour the sharp beef broth, heavy crushed tomatoes, Worcestershire sauce, salt, pepper, and wildly bright chopped bell peppers completely over the heavy meat.
- Slow Cook the Soup: Secure the heavy glass lid tightly and aggressively crank the machine directly to the HIGH heat setting for exactly three and a half hours until the vegetables fiercely soften.
- Assemble and Serve: While the soup cooks, prepare your white rice in a separate pot. Vigorously scoop massive mounds of the totally fluffy rice directly into heavy ceramic serving bowls, then aggressively ladle the violently steaming pepper soup completely over the white grains before garnishing with parsley and serving hot!
Notes
Rice Warning: You absolutely must avoid horribly throwing raw rice into the slow cooker. You desperately need to vigorously cook the heavy starches completely away from the violently bubbling broth; otherwise, the hungry grains will violently turn your soup into a horrible, solid paste.
Searing Warning: Do not violently skip the heavy stovetop searing step. You must rigorously caramelize the dark tomato paste with the beef fat, or your final broth will fiercely lack the incredibly rich, deeply complex flavor foundation it desperately needs.
Storage: Let the container completely cool to total room temperature. Store the leftover soup and leftover rice in completely separate, tightly sealed glass boxes in the cold refrigerator for up to 4 consecutive days.
Reheating Warning: Reheat the soup gently in a totally dry saucepan over very low heat. Violently blasting the mixed soup and rice in the aggressive office microwave will completely boil the heavy starches, fiercely causing the beautiful broth to totally disappear.