Stuffed Pepper Soup

When its ready, do let this soup simmer a while to make sure you maximize flavour!
Most of the soups I recommend come together so quickly… but do let them simmer a while to make sure you maximize flavour!

The recipe for Stuffed Pepper Soup is taken from the cookbook Yum and Yummer by Greta Podelski, TV cooking star and a powerhouse creator of delicious food. I got it as a gift from someone who is often subjected to my food. The book is awesome and more than a few of its 150 recipes have become standby must eats at my house. The book is an an example of how important it is for the home cook to always be on the lookout for sources. Over the years I’ve amassed hundreds of recipes from dozens of sources. I’ve cooked the best of them more than a few times each and typically they get a bit of a rework to fit the taste buds of my family. This dish however comes to you in its terrific original form.

Stuffed Pepper Soup has all of the nutritional benefits of a stuffed pepper but, in a soup! Bell peppers are fibre rich and a particularly good source of Vitamin C which is great at battling age related health issues like anemia. And, they are an abundant source of antioxidants which among other things battle inflammation in the body which is another age-related issue.

This soup comes together in minutes. You just quickly sauté the veggies and stir in the rest of the ingredients. But, you do have to simmer it for at least a half hour before it’s ready to serve. It goes wonderfully with salad and flatbread or, serve it over rice and alongside your favourite sandwich.

Finally, the author suggests using a green pepper which for many of us was the pepper that got stuffed while we were growing up but, we’ve also talked about this elsewhere on this blog. Green peppers are in fact the least ripe of the bunch and so have a slightly bitter taste. Feel free to choose a yellow, red or orange bell pepper… or maybe chop up a combination and have them altogether. You’ll be glad you tried this I promise.

Scroll through to learn how to make this delicious dish. If you like what you see, don’t forget to ‘like’ and ‘follow’.

Ground beef, green bell pepper, yellow onion, tomato sauce and beef stock are key ingredients in this delicious and versatile soup.
INGREDIENTS
1 tbsp olive oil
1 1/4 lbs extra lean gr beef
1 1/2 cups green bell pepper, diced
1 cup yellow onion, diced
2 tsp garlic, minced
1 1/2 tsp Marjoram, dried
1 1/2 tsp Chili powder
1/2 tsp Basil, dried
1/2 tsp Fennel Seeds (optional)
4 cups Beef Broth, reduced sodium
1 Can (19 oz/540 ml) petite-cut tomatoes w juice
1 1/2 cups tomato sauce
1/2 tsp freshly ground pepper
Kosher salt to taste
2 cups brown rice, cooked
Heat oil in a large stock pot, add beef, onions, bell peppers and garlic, stir the mixture together and let everything get acquainted.
Heat oil in a large soup pot over medium high heat.
Add beef and cook and stir until no longer pink and lightly browned… 5 minutes.
Add bell peppers, onions and garlic. Stir and cook until veggies are tender… 5 minutes more.
Add the spices and tomatoes and bring the mixture to a boil.
Add Marjoram, chili powder, basil and fennel (if using).
Stir and cook 1 minute.
Add tomatoes with their juice and thoroughly stir. I like to let things get acquainted before moving on to the next step so I bring the mixture to a gentle boil for a minute or two…
Now add the tomato sauce and beef stock. Bring to a boil, cover, reduce heat and simmer for a half hour.
… then I add the tomato sauce, bring mixture to boil again, then the broth.
Stir and bring soup to a boil, reduce heat to low, cover and simmer for 30 minutes.
Taste and adjust seasonings… up to you, it’s your soup!
You can serve as a soup in a bowl by itself or, over rice, as you wish... it's your soup!
You can serve as a soup in a bowl by itself or, over rice, as you wish.

Keeping soup and rice separate is a Veteran Move especially if you have leftovers you plan to eat in the coming days. if you add it to the soup in the pot the rice will soak up all the broth and create a stew-like effect which is not altogether unpleasant but not ‘soupy’ if that matters.

If you keep them separate, you can freeze any leftover soup and label it for another day to serve over freshly made rice. I find freezing cooked rice really doesn’t work. Make it fresh when you’re ready to defrost the soup.

Try this recipe. If you like it… even if you don’t… please comment, let’s talk about it!

And, ‘like’ the blog so you can come back and see us some time!

2 thoughts on “Stuffed Pepper Soup

  1. Pingback: Stuffed Pepper Soup — VeteranMovesforMenIntheKitchen.com | homethoughtsfromabroad626

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