Stuffed Pepper Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. stew meat
2 T. olive oil
6-8 colored bell peppers
1 large white onion
6 cloves garlic (or less if you wish)
1 (28 oz.) can tomato sauce or crushed tomatoes
62 oz. Beef broth
Soup pasta or rice
Sriracha Sauce (optional)
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Directions: |
Directions:Brown meat in olive oil in a 6qt or larger pot.
Add diced onions and garlic and saute.
Add water to cover the meat. Bring to boil and simmer about 40 minutes.
Add crushed tomatoes and continue to simmer. As the liquid goes down begin adding the beef broth until the meat is falling apart.
While meat is simmering, chop the peppers. ( I cut them in large pieces then put them in the food processor. They resemble crushed tomatoes.) You can cut larger pieces if you prefer (this will take a lot of time).
When the meat is falling apart remove from the pot and "shred" it. Return meat to the pot.
Add chopped peppers and additional broth for a "creamy" consistency. Simmer and add broth as it cooks to keep the desired consistency.
Simmer at least 30-40 minutes to cook the peppers.
Add salt if necessary. |
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Personal
Notes: |
Personal
Notes: I prefer pasta, but rice will give soup a more traditional "stuffed pepper" taste.
I freeze the soup in 12 oz Mason jars after it is refrigerated overnight. You may have to skim the fat off the top.
I cook my pasta for each serving (1/4 cup Orzo). I don't want the pasta/rice soaking up the broth.
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