I made the BEST!!! soup yesterday!!! The WonderHusband doesn't like stuffed peppers. Actually, he just doesn't like green bell peppers, the stuffing part is usually okay. My mother and I LOVE!!! stuffed peppers, but I am a die-hard, will not cook two separate meals just to make everybody happy. So, anyway, I had heard about Stuffed Pepper Soup, and so I went looking for a recipe. I found several, but the one I chose was the most similar to the way I used to fix stuffed peppers. The WonderHusband L!O!V!E!D! it. (As a matter of fact, he's eating a bowl of it right now as I type!) Here's the recipe:
STUFFED PEPPER SOUP Makes 8 cups
1 lb. ground chuck
1/2 medium onion, diced
2 stalks celery, diced
1 lb. bell peppers, diced (I used the red, yellow, and orange)
2 cloves garlic, chopped
1 16 oz. can diced or crushed tomatoes
2 cups water or beef broth
1-2 tsp. beef base
salt and pepper to taste
1/2 cup rice
Brown meat, and drain. Saute the vegetables until tender. Mix all ingredients in soup pot and cook on low for 1 hour. This can be cooked in a crockpot on low for 4-6 hours.
Note: This soup freezes well in individual portion containers.
If any of you try this soup, let me know what you think. Also, let me know if you add any of your own variations.
6 comments:
It sounds wonderful! The only thing is, Ed doesn't handle peppers very well. How many peppers make a pound? Is there anything I might subsitute for them? Thanks for sharing!
WonderHusband and I have the pepper hating in common. I might have to try this one (is it cheating to leave the peppers out?).
Jewel, usually 2 medium sized bell peppers equal 1 lb. And, Ross has acid-reflux so he usually doesn't handle peppers/onions/garlic well, either, but the sauteing seems to help eliminate alot of the reaction.
UMMMMM, Jamie, if you leave the peppers out, you've basically got a hamburger tomato soup. I think that would kind of negate the "Stuffed Pepper Soup" label. ;)
Sounds wonderful! Now I can use some of the peppers out of the garden...have lots at the moment. Not sure if Ran would like it or not but we'll try and see!! :-)
Sharon
Well, I am just going to have to give it a try! And if he doesn't care for the peppers, I will just share with people at church, my neighbors or sumthin'! Thanks, Theresa! Oh, and I'm sure he'll love it, it's just the peppers!
This is similar to my recipe for Stuffed Cabbage Roll Soup.
STUFFED CABBAGE ROLL SOUP
1 ½ lb. ground chuck
1/2 medium onion, diced
2 cups finely chopped bell peppers
2 cloves garlic, chopped
1 cup chopped zucchini (small pieces)
1 14.5 oz. can diced or crushed tomatoes
3 cups water or beef broth
1-2 tsp. beef base
Celery salt and pepper to taste
1/2 cup rice
1 46 oz. can tomato juice
2 cups diced cabbage
½ tsp dried marjoram
Brown meat, drain. Sauté onion, peppers, zucchini, cabbage and garlic till tender. Mix all ingredients in large pot and cook on low for 1 hour. It can also be cooked in a crock-pot for 4-6 hours on low.
Note: This soup freezes well.
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