Thursday, March 1, 2012
Stuffed Pepper Soup
If you happen to grow your own peppers, slice or chop some and freeze for making this soup. They work great!
You will need a Dutch oven or large pan for making soup.
1 pound ground beef
2 cups chopped and seeded green bell pepper
1 cup chopped onion
1 quart chopped tomatoes( you could use a 29 oz. can if needed)
1 (6 oz.) can tomato paste
1-3/4 cups chicken broth
1/2 teaspoon ground, dried thyme
1/2 teaspoon ground, dried sage
1-1/3 cups water
2/3 cups white rice
salt and pepper, if needed, to taste
Brown the ground beef in your Dutch oven. Drain off fat, if needed.
Add the onion and peppers. Cook about 5 minutes until the onion is tender.
Add the tomatoes, paste, broth, thyme, and sage.
Cover and simmer until the peppers are tender. Fresh peppers about 30-40 minutes.
Frozen peppers will maybe take about 20 minutes.
In a medium saucepan, add the rice to the water. Bring to a boil and reduce heat to low.
Cover and cook approximately 15 minutes or until water is absorbed. Remove from heat.
Add the rice to the soup and heat through.
Taste and season with salt and pepper if you want.
Tastes great with shredded cheddar cheese sprinkled over the top.
You will get 6 filling bowls of soup.