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Beef and Pepper Soup. Leftover beef roast combined with bell peppers, carrots, onions, celery and Basmati rice.
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4 from 16 votes

Beef and Pepper Soup

Beef and Pepper Soup was born of a failed beef roast that I couldn't make as tender and juicy as I'd like.


  • 1/4 cup cooking oil
  • 4 carrots peeled and diced
  • 2 medium bell peppers diced, any color
  • 2 medium sweet onions diced
  • 3 -4 celery stalks diced
  • 1 quart beef stock
  • 1 14 1/2 ounce can diced tomatoes and juice
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 2 - 3 teaspoons Worcestershire sauce
  • 1 1/2 pounds cooked beef roast diced
  • 1 bay leaf
  • 1/2 cup Basmati rice uncooked


  • Heat a large pot or Dutch oven over medium high heat. Add next 4 ingredients to hot oil. Cook, stirring occasionally, for about 20 minutes or until the vegetables are soft and the volume is reduced by half.
  • Add beef stock and stir to remove any bits from the bottom of the pan.
  • Add next 6 ingredients. Stir, cover and reduce heat to medium low. Simmer for 1 hour.
  • After 1 hour, stir in uncooked rice. Cover and continue to simmer for 15 minutes or until rice is tender.
  • Taste and adjust seasoning.
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