We had a snow day today! Well more of an "ice day" but either way it was cold outside and certainly a day worthy of a big pot of soup on the stove top! Soup is one of our favorite things to make around here. It's warm and comforting, and it's all in one big pot which = easy clean up for me! Tonight we had Inside Out Stuffed Green Pepper Soup. Everything you would have stuffed inside a green pepper, only in a bowl!
 |
| Inside Out Stuffed Green Pepper Soup! |
 |
| Brown ground beef in Dutch oven. Drain. Season well with salt and pepper. |
 |
| Add onions and green peppers to drained beef and cook until onions are translucent. |
 |
| Add diced tomatoes, tomato sauce, chicken broth and herbs to beef mixture. |
 |
| Cover and simmer for 40 minutes. |
 |
| Add cooked rice and heat through for 5 minutes. |
 |
| Serve with warm crusty breadsticks! |
Inside Out Stuffed Green Pepper Soup
1 pound ground beef
1 green pepper, chopped
1 onion, finely chopped
1 (28 ounce) can diced tomatoes (undrained)
1 (14.5 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth*
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice
In a large stock pot, brown the ground beef until no longer pink. Drain. Season well with salt and pepper. Add onions and green pepper, cooking until onions are translucent. Add tomatoes, tomato sauce, chicken broth, thyme and sage. Cover and simmer for 40 minutes. Meanwhile prepare rice according to package directions. Add cooked rice to soup and cook on low another 5 minutes.
Prep Time: Approximately 20 minutes Cook Time: Approximately 45 minutes
*Note: Rather than using canned broth in recipes, I prefer Better Than Bouillon. It is a meat-based paste that is kept refrigerated. One teaspoon of Better Than Bouillon is the equivalent of 1 bouillon cube, and you combine each teaspoon with 8 ounces of water to create broth. Not only do I think this version has more flavor, I like the ease of always having these bouillons on hand in my refrigerator. (See Lasagna Soup Recipe for more information on bouillon.)
1 pound ground beef
1 green pepper, chopped
1 onion, finely chopped
1 (28 ounce) can diced tomatoes (undrained)
1 (14.5 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth*
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice
In a large stock pot, brown the ground beef until no longer pink. Drain. Season well with salt and pepper. Add onions and green pepper, cooking until onions are translucent. Add tomatoes, tomato sauce, chicken broth, thyme and sage. Cover and simmer for 40 minutes. Meanwhile prepare rice according to package directions. Add cooked rice to soup and cook on low another 5 minutes.
Prep Time: Approximately 20 minutes Cook Time: Approximately 45 minutes
*Note: Rather than using canned broth in recipes, I prefer Better Than Bouillon. It is a meat-based paste that is kept refrigerated. One teaspoon of Better Than Bouillon is the equivalent of 1 bouillon cube, and you combine each teaspoon with 8 ounces of water to create broth. Not only do I think this version has more flavor, I like the ease of always having these bouillons on hand in my refrigerator. (See Lasagna Soup Recipe for more information on bouillon.)
No comments:
Post a Comment