Stuffed Green Pepper Soup

While we were out west last fall, our neighbor, Pat, ate Stuffed Green Pepper soup at a restaurant and loved it so Bev has been waiting for our travels to end so she could make a batch.  

She modified a recipe from All Recipes to get the following:

Ingredients:

2 T. vegetable oil

3 med green bell peppers*

½ c. onion, diced small

3 cloves garlic, minced

2½ lbs. ground beef

3 quarts water

28 oz. can tomato sauce

28 oz. can petite diced tomatoes in juice

½ c. ketchup

½ c. beef base

½ t. salt

½ t. ground black pepper

4 c. water

2 c. dried rice

*Next time we'll use five large peppers using a small dice on two and a 1/2" on the other three to make it more like eating stuffed green peppers would be.

Directions:

1. Heat vegetable oil in a large pot over medium heat. Cook the pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes. Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat.

2. Stir water, tomato sauce, diced tomatoes, ketchup, beef base, salt, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes.

3. While the soup simmers, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, stir into the soup.

I was lukewarm on making it initially but it turned out to be very good and I like that Bev used half of the tomatoes called for as it made it more hearty - if you want it soupier just add one or both additional cans of tomatoes called for in the original recipe.  I ate one bowl unadorned and a second topped with some grated cheese and corn chips and liked the second one best with the crunch and creaminess - another keeper soup recipe.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

1/23/18 Meal Dates