Stuffed Pepper Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 ½ pounds ground beef or meatloaf mix
1 large sweet (Vidalia) onion, chopped
2 chopped green peppers
2 cloves or more garlic, chopped
2 teaspoons salt
2 teaspoons black pepper
1 cup rice, uncooked (not instant)
1 28-ounce can diced, Contadina crushed tomatoes
1 can Campbell tomato soup
3 14-ounce cans Swanson's beef broth
1 pinch baking soda
Grated Parmesan cheese
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Directions: |
Directions:Brown ground beef in a large stock pot. Drain fat if any. Add onion, peppers, garlic, salt and pepper. Ground beef should be browned and onions and peppers slightly soft. Add rice, tomatoes and tomato soup. Add beef broth and baking soda. Simmer for 45 minutes to one hour, but better yet, after browning the beef, put all ingredients in a crock pot on low for 5-6 hours. Using the crock pot really develops the flavor. |
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Number Of
Servings: |
Number Of
Servings:12 to 15 |
Preparation
Time: |
Preparation
Time:15 minutes; 5 or 6 hours crocking time |
Personal
Notes: |
Personal
Notes: I always use Wegmans meatloaf mix. Top with grated Parmesan cheese and serve with crusty bread.
Rather buying the beef broth in a can, I use IT'S BETTER THAN BOUILLON, BEEF with enough water to make 42 ounces.. It can be purchased at Wegmans.
The reason I love this recipe so much is because you absolutely cannot kill it. If you don't have enough ground beef, you can add some ground pork or veal or even sweet or hot Italian sausage. I suppose you could even use ground turkey if you were really trying to be good, but what fun is that? You can feel free to substitute the ingredients. If you don't have fresh garlic, granulated or powdered will do. If you really, really like garlic like we do, add a whole head! If you are in a hurry, use instant rice. But I must say that most times I brown the meat, peppers, onions and garlic and then throw it into a
crock pot. Add the remaining ingredients and let it cook on low for 5 or 6 hours; high for 2 or 3 hours. This is wonderful to take to a party and keeps warm on the buffet. Rather than using the canned beef broth, I add the same amount of water and then add the equivalent beef base. Its far cheaper and doesn't take up any room in the cupboard. It is far more convenient. If you think the soup is too thick, add more water or even V8 or tomato juice. Too thin, then add a little more instant rice. And the last good thing about it is that if freezes very well and tastes better the second or third day if it lasts that long!
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