Sunday, September 21, 2008

Stuffed Pepper Soup

I made some Stuffed Pepper soup the other day and just finished it up today. I made 16 Bean soup a week or two ago, but didn't think to take a picture of it. With the bean soup I followed the recipe on the bag of beans, but for this one I made it up based on these four online recipes. Here's my take:

1 1/2 lbs of ground beef (80 % or leaner)
1 medium/small yellow onion, chopped (about 1 cup)
2 large green peppers, chopped (around 2 cups)
2 small or 1 large potato(es), chopped
1 14.5 oz can of diced tomatoes
1 15 oz can of tomato sauce
1 32 oz carton of beef broth
3 whole cloves garlic
salt/pepper/spices to your liking
2 cups cooked white or brown rice

Brown beef in a large pot with the onions. Add the green peppers and cook about 5 minutes. Add the rest of the ingredients (except for the cooked rice) and bring to a near boil. Reduce heat and let simmer 25-35 minutes or until the potatoes are done. Place 1/4 cup of cooked rice in the bottom of individual serving bowls. Pour soup over rice and stir before serving.

Keeping the rice separate really helps the soup from getting mushy. The soup was very tasty, and I'd definitely make it again.

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