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"The belly rules the mind."--Spanish Proverb

Stuffed Pepper Soup with Kale Recipe

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This recipe for Stuffed Pepper Soup with Kale is from The Riddle Family Treasury of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Hot Sausage
1 tsp red pepper flakes
3 c Chicken Stock
1 can Beef Consume
4 large Bell Peppers (1 ea red, orange, yellow, green) rough chopped
2 large Vidalia Onions rough chopped
4 cloves Garlic minced
1 lb fresh Mushrooms sliced
1 lg can Crushed Tomatoes
1 lg can Whole Tomatoes
1 reg can Petite Diced Tomatoes
1 12 oz can Condensed Tomato Soup
1 lg bunch Kale chopped small
Cooked Rice or small Pasta
Parmesan Cheese, for garnish if desired
Directions:
Directions:
Break up and brown sausage over medium heat in a stock pot. Add red pepper flakes, bell peppers and onion and cook until softened - 5 to 10 minutes, shorter for crisp veggies and longer for softer. Add mushrooms and allow to cook - about 5 minutes. Add tomato soup and blend in, add beef consume, chicken stock, and 3 cans of tomatoes. Simmer over medium low heat for about 30 minutes. Add kale and allow to wilt into soup, about another 10 minutes. Serve in bowls with a scoop of rice or pasta, and sprinkle with Parmesan cheese, if desired.

Holds over in the refrigerator for 3 or 4 days and freezes well
Number Of Servings:
Number Of Servings:
12+
Preparation Time:
Preparation Time:
1 hr

 

 

 

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