It’s been awhile since I made a new post!!! It feels good to be back and I must thank you my loyal followers who encouraged me to start posting again.  This soup has all the old flavors with a new twist. The sauerkraut  brings back memories of my fathers stuffed pepper and adds a wonderful dimension to the flavor.  
5 from 1 vote
Prep Time 6 mins
Course Main Course
Servings 8
Calories 204 kcal


  • 32 ounces creamy roasted red pepper/tomato soup
  • 32 ounces vegetable soup
  • 16 ounces lean ground beef/ or substitute if you want to make vegan
  • 3 green peppers
  • 14 ounces sauerkraut
  • bay leaves


  • 1) Set crock pot to high heat and add both cartons of soup.
    2) Place ground beef in fry pan and cook through.
    3) Transfer beef to crockpot
    (drain if needed).
    4) Dice the peppers into bite size pieces and add to crockpot.
    5) Season generously with salt and pepper to taste ( I love pink sea salt) and top with about 5 or 6 dry bay leaves.
    6) Cook on H for 5-6 hours till peppers are very tender. Add the defrosted bag of cauliflower rice and drained sauerkraut last hour of cooking.

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