Beef Pepper Soup

Posted byNoriePosted inLegumes, Pancits, Pastas and Rice, Recipe, SoupTags:, ,

This soup is a comfort food as far as I am concerned.  You can make it with rice, Fideos or broken up angel hair spaghetti, about 1″ to 2″ long.

It is easy and quick to make especially if in a pinch or too tired to make a big meal.  It is a meal in itself.

This is a large batch.  Use half for small batch.

  • 1 lb. ground chuck
  • 2 cloves garlic, crushed
  • ½ medium onion, minced
  • 1 medium bell peppers, seeded and diced large
  • 1 fresh Jalapeno pepper, seeded and minced
  • ¼ cup uncooked rice or 1/2 cup Fideos or cut up angel hair spaghetti or Vermicelli
  • 2 cubes beef bouillon
  • 8 cups water or beef broth
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. Fish sauce (optional)

Brown the ground beef; drain if there is too much fat.  Stir in garlic and onions, stir and cook until onions are transparent.  Add water, fish sauce (if using) and beef bouillons, and peppers.  Boil for a couple of minutes then add the rice.  Simmer until rice is cooked, about 15 to 20 minutes.  Or add half a cup of Fideos or cut up angel hair spaghetti in lieu of rice. 

Season with salt and pepper.  You may add a few drops of Maggi seasoning if desired if you have it. Enjoy while it’s still hot.