Italian Stuffed Pepper Soup

In winter, there is nothing quite like being home for the weekend, with no need to leave the house.

This bliss is best experienced when a pot of soup is part of the scenario, simmering away atop the stove, filling the house with tangy and savory aromas. Bread dough rising on the back of the stove and wind whipping around the corners of the old house enhance the environment, but the soup stands on its own, too.

This one is easy to make and easy to adapt to your tastes.

Italian Stuffed Pepper Soup 

• 2 pounds lean ground beef
• 1 small can tomato sauce
• 2 14.5-ounce cans Italian-style diced tomatoes, undrained
• 2 cups greeen, red or yellow peppers, cut up into small squares
• 1 cup chopped onion
• 2 teaspoons beef flavored soup base or two beef bouillion cubes
• 1/2 cup cooked rice (brown or long-grain converted)
• Freshly ground pepper

Brown ground beef in stock pot and drain: I usually add a clove of minced garlic and some Tuscan seasonings or herbes de Provence. Add remaining ingredients, except rice. Bring to boil, reduce heat and simmer about 40 minutes, or until peppers and onions are tender. Add rice. Heat thoroughly and serve.

Top with grated Parmesan cheese, if you like. Garnish with herbs. This makes a wonderful weekend lunch when paired with egg-salad sandwiches. Add a dash of aoili and about a tablesoon of chopped black olives to the egg salad.