Stuffed Pepper Sausage Soup

SERVINGS

8

PREP TIME

15 min

TOTAL TIME

50 min

GLUTEN FREE

NO



If you love stuffed peppers, you'll love this fully-loaded soup that's packed with bell peppers, tomatoes, rice and savory Jones breakfast sausage.


 Enjoy these main ingredient substitutions:

ingredients
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 large shallot, chopped
1 tablespoon extra virgin olive oil
2 red bell peppers, seeded and chopped
1 (14.5 oz) can diced tomatoes
1 (15 oz) can tomato sauce
2 cups beef broth
2 cups water
1 cup rice
1 tablespoon basil
2 teaspoons oregano
2 teaspoons thyme
1 teaspoon garlic powder
3/4 teaspoon sea salt
DIRECTIONS
In large cast iron skillet, cook sausage and shallot in olive oil until sausage is browned and shallots are translucent.

Add peppers and sauté for 2 minutes to soften them slightly.

Transfer to 3.5-quart pot and add diced tomatoes (undrained), tomato sauce, broth, water, rice, and seasonings.

Simmer for 35 minutes, or until peppers are softened and rice is tender.

Serve immediately. Leftovers can be stored in an airtight container in refrigerator for up to 3 days.

Ingredients

Directions

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 large shallot, chopped
1 tablespoon extra virgin olive oil
2 red bell peppers, seeded and chopped
1 (14.5 oz) can diced tomatoes
1 (15 oz) can tomato sauce
2 cups beef broth
2 cups water
1 cup rice
1 tablespoon basil
2 teaspoons oregano
2 teaspoons thyme
1 teaspoon garlic powder
3/4 teaspoon sea salt
In large cast iron skillet, cook sausage and shallot in olive oil until sausage is browned and shallots are translucent.

Add peppers and sauté for 2 minutes to soften them slightly.

Transfer to 3.5-quart pot and add diced tomatoes (undrained), tomato sauce, broth, water, rice, and seasonings.

Simmer for 35 minutes, or until peppers are softened and rice is tender.

Serve immediately. Leftovers can be stored in an airtight container in refrigerator for up to 3 days.