09 December 2006

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.

11 comments:

Tanna said...

Gosh, Mimi that just looks simply good. I'm sure I'd have to add a little garlic but otherwise perfect. Is it called stuffed because of the 2 cups of peppers?

Mimi said...

Ha! Well, you feel pretty stuffed after eating a bowl, too.

Yes, garlic add a lot to it, and you can vary the amount to suit your tastes. The orginal recipe doesn't call for any, but I use it because I think it cuts down on the need for salt.

Anonymous said...

Mimi, this soup looks delicious and perfect for the cold December weather. I will try it soon, thanks!

Eileen

Mimi said...

Thanks for visiting, Eileen.

FarmgirlCyn said...

YUM. I am always looking for winter soup recipes. This one sounds like it would easily be adapted to the crock pot. I am pretty much a stay-at-home mom, but still use the crock pot weekly. Just so lovely to have supper started early in the AM, with the kids and hubby smellin' good smells all day.

Mimi said...

I agree - the smell of something cooking is such a welcoming thing. I think you can do anything with this recipe< Cyn.

Lu said...

Is it OK to just say:

MMMMMMMMMMMMMMMMM.

:)

Mimi said...

Pithy is good, Lu!

Lydia said...

Yes, garlic, and a little bit of hot pepper flakes, or adobo sauce, maybe? Or does that take it too far out of the realm of Italian?! Looks delicious; I will add this recipe to my soup list for the winter.

Mimi said...

This soup can be tweaked to suit any taste — it really sticks to your ribs, no matter how you make it!

Anonymous said...

Very yummy, thank you for this recipe! Though I'm a great fan of French cuisine, I like this dish very much!