Easy Pepper Steak Soup for Two

I had some leftover bell peppers and thought a Pepper Steak Soup sounded different. I'm using the word "steak" loosely today... I used hamburger. Of course you could sub any kind of thinly sliced beef you'd like.

This turned out to be a very bold flavorful soup and the cornstarch gives it great body.

I'll be making this again!

Easy Pepper Steak Soup for Two
1/2 lb ground beef or thinly sliced beef
pinch of salt for meat-I used Lawry's Cracked Black Pepper Seasoned Salt
2 tsp vegetable or olive oil-I used olive oil
2 medium/small bell peppers, sliced-mine were about the size of baseballs
1 sweet onion, sliced-baseball size
A little carrot for color-optional
1 large or 2 small garlic cloves, pressed
3/4 tsp ground ginger
1 (15 oz) can beef broth
2 1/2 tsp soy sauce
2 Tblsp water
1 Tblsp cornstarch
black pepper to taste
Cooked rice for serving-plain rice in a perfect world, leftover Mexican rice in my world:@)

1. Brown ground beef, remove from pot and pour off grease.
2. Heat 2 tsp oil in same pot, add peppers, onion, carrot and cook on medium/high for 5 minutes, stirring constantly.
3. Reduce heat to medium, add garlic and ginger. Cook for a minute stirring constantly.
4. Add beef broth and soy sauce. Bring to a quick boil, reduce to simmer and cook for about 15 minutes to soften veggies.
5. Mix water with cornstarch, add to soup and cook to thicken. It won't be thick like gravy, just have a little body to it.
6. Add black pepper to taste and serve with cooked rice.

Eat well and have a happy day:@)    

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