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Looking for a quick and cozy weeknight dinner that hits all the right notes? This fragrant red bell pepper soup with ground beef is a total winner. It’s hearty, flavorful, and comes together with minimal fuss — perfect for when you’re short on time but still want something satisfying.
Table of contents
Why I Love This Soup
Let’s be honest — soup is the ultimate comfort food. It’s forgiving, adaptable, and a fantastic way to clear out the veggie drawer. For this recipe (which I lovingly call paprika soup), all you really need are two red bell peppers — but feel free to toss in more if you’re feeling generous. Want to take it up a notch? Add a smoky twist by using roasted or smoked bell peppers for extra depth.
Easy, Freezable & Weeknight-Friendly
One of the best things about this soup? It freezes like a dream. I always make a big batch, then portion it out into single servings for the freezer. That way, I’ve got a warm, comforting meal ready to go whenever I need it — just reheat and enjoy!
Pro tip: Use freezer-safe containers or heavy-duty plastic bags that are leak-proof. Bags are great space-savers — just freeze them flat, then stack them like soup Tetris!
Make It Your Own
This soup is delicious as-is, but it’s also super flexible. Not big on ground beef? Swap it out for chicken. You can sauté cubed chicken breast or thigh meat, or go for shredded poached chicken for a softer, pulled texture. Either option brings a whole new flavor profile to the soup.
Want to add more veggies? Go for it! This soup is light on vegetables by default, so feel free to bulk it up. Great add-ins include:
- Zucchini (aka courgette) (or try this delicious zucchini soup)
- Eggplant – also check out everything there is to know about preparing eggplant.
- Mushrooms
- More bell peppers (because why not?)
Bonus Flavor Boost: Chorizo Crumble
Want to jazz things up? Fried chorizo is the move. Slice it, toss it in a dry pan, and let the fat render out until it’s crisp. Drain on paper towels, chop finely, and sprinkle over your soup just before serving. It adds a smoky, spicy punch that takes things to the next level.
FAQ Bell Pepper Soup
Yes! Simply skip the ground beef and replace it with plant-based meat alternatives, lentils, or even canned chickpeas. For an extra flavor boost, sauté the veggies with a bit of smoked paprika or cumin.
Stored in an airtight container, this soup will last for up to 4 days in the fridge. It actually gets better after a day or two as the flavors develop!
You can reheat frozen soup directly from the freezer — just pop it into a saucepan over low heat and stir occasionally until hot. If you’re using a microwave, thaw it first in the fridge overnight or use your microwave’s defrost setting.
No need! The bell pepper skins soften as they cook, so there’s no peeling required. If you’re using roasted or smoked peppers, the skins can be removed if you prefer a smoother texture — but it’s totally optional.
More bell pepper recipes:
Bell pepper soup with ground beef
Ingredients
- 500 grams minced beef
- 1 onion chopped
- 2 garlic cloves crushed
- 1 tsp italian herbs dried
- 1 tsp paprika powder
- 2 red bell peppers cut into small cubes
- 400 g tomatoes diced
- 500 ml vegetable stock
- 2 tbsp tomato puree
- fresh parsley
How to make the bell pepper soup
- Fry the minced meat until cooked through and crumbled in a dry frying pan.
- Add the onion, garlic, spices, salt and paprika and sauté gently for 5 minutes.
- Add the red bell pepper, diced tomatoes, broth and tomato paste and simmer the soup for 25 minutes.
- Sprinkle with parsley.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
