DanlsMom
07-15-2002, 02:30 PM
As originally posted by Lynnie on the Town Square forum...
Here is my favorite winter soup recipe. On the first coolish night I dig it out, so I thought I'd share it:
Stuffed Green Pepper Soup
1 1lb extra lean ground beef or ground chuck
1 15 oz can tomato sauce
1 onion finely chopped
1 garlic clove, finely minced
1 (15 oz.) can diced tomatoes, undrained
2 c. cooked long grain rice (*NOT* instant)
1 ½ c. diced green peppers
2 T. beef boullion granules, more as needed
2 T packed brown sugar
1 tsp salt, ½ tsp pepper
1 T Heinz catsup
2 c. cold water
Cook rice: Slowly add 1 c rice to 2 c salted boiling water. Cover. Turn heat down to simmer, cook for 20 min. without lifting lid. Meanwhile, in soup kettle or large Dutch oven, brown ground beef, garlic and onion. Add remaining ingredients and bring to a boil; add rice as soon as it is done, reduce heat, cover and simmer 30 to 40 minutes or until peppers are tender.
Doubles well for potlucks; freezes well. This is a thick soup and the rice absorbs a lot of liquid. Thin to desired consistency by adding, *one cup at a time*, 1c water with 1 tsp beef boullion granules. Mix in and then check for desired consistency.
This soup is even better the second day reheated. Add 1 or 2 T plain water per serving before reheating. With a green salad and a good sourdough or French bread, it's a meal.
Enjoy! Lynnie
Here is my favorite winter soup recipe. On the first coolish night I dig it out, so I thought I'd share it:
Stuffed Green Pepper Soup
1 1lb extra lean ground beef or ground chuck
1 15 oz can tomato sauce
1 onion finely chopped
1 garlic clove, finely minced
1 (15 oz.) can diced tomatoes, undrained
2 c. cooked long grain rice (*NOT* instant)
1 ½ c. diced green peppers
2 T. beef boullion granules, more as needed
2 T packed brown sugar
1 tsp salt, ½ tsp pepper
1 T Heinz catsup
2 c. cold water
Cook rice: Slowly add 1 c rice to 2 c salted boiling water. Cover. Turn heat down to simmer, cook for 20 min. without lifting lid. Meanwhile, in soup kettle or large Dutch oven, brown ground beef, garlic and onion. Add remaining ingredients and bring to a boil; add rice as soon as it is done, reduce heat, cover and simmer 30 to 40 minutes or until peppers are tender.
Doubles well for potlucks; freezes well. This is a thick soup and the rice absorbs a lot of liquid. Thin to desired consistency by adding, *one cup at a time*, 1c water with 1 tsp beef boullion granules. Mix in and then check for desired consistency.
This soup is even better the second day reheated. Add 1 or 2 T plain water per serving before reheating. With a green salad and a good sourdough or French bread, it's a meal.
Enjoy! Lynnie