I am a soup lover!!! I, also, love stuffed peppers, but Sir Nottaguy-Imadad not so much. But if I make Stuffed Pepper Soup, he will just about make himself sick because he eats so much!
Here's the recipe for all of you soup lovers:
Stuffed Pepper Soup
1lb. ground chuck
1/2 medium onion, diced
2 stalks of celery, diced
1 bell pepper, diced (I use red or yellow)
2 garlic cloves, chopped
1 28 oz. crushed tomatoes
2 cups beef broth or water
1-2 tsp. beef base
1 tsp. salt
1/2 tsp. pepper
1 cup instant rice
1. Brown and drain ground chuck in a skillet.
2. Saute vegetables in the same skillet.
3. Put beef, vegetables, and all ingredients except rice, in a large soup pot. Simmer on low heat for about an hour.
4. Add rice 10 minutes before serving.
5. This soup can also be made in a crockpot. Cook on low 6 hours & add rice 20 minutes before serving.
This is a hearty soup, but it is low carb, so diabetics can have generous servings. This freezes well, too.
I like using the colored bell peppers because they are sweeter tasting and they look pretty in the soup. I can't wait for supper time!
Let me know if you try it.
3 comments:
I tried it. I liked it.
It sounds delicious, Theresa! Ed and I both have a little difficulty with peppers of any kind, so we might have to forego them, so then what would we call the soup? :-) Happy New Year to you!!!
Well, Jewel, I think you would probably call it a very mild beanless chili. I will tell you, though, that sauteing the pepper pieces, and using the yellow or red bell peppers, seems to be the key for Sir Nottaguy. The colored peppers aren't as acidic, and sauteing them, also, takes the "bite" out.
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