Another variation she made in the winter...
Stuffed Bell Pepper Soup
Ingredients
Splash of Olive oil
1 small onion, chopped finely
2 green peppers, chopped
1 28 oz tin of diced tomatoes
1 pound of lean ground beef
4 cups of beef stock or broth
2 cups of cooked white, brown or mixed rice
1 8 oz tin of tomato paste
Salt and pepper to taste
A pinch each of cumin and paprika
Preparation
1. Brown beef in soup pot. Pour beef into strainer to drain fat and water. Keep beef aside.
2. Add olive oil to soup pot, heat on medium-low heat.
3. Add onions, peppers, and salt. Saute until onions are soft.
4. Add cumin and paprika, cook for a minute more.
5. Add remaining ingredients, including the beef, and bring to a boil. Cook for about ten minutes to allow flavors to mix.
6. Serve topped with shredded mozzarella cheese, if desired.
Notes
In place of the cumin and paprika, you can use traditional Italian herb mixture, which contains oregano, thyme, rosemary, basil, sage and savory. Any of the green, herbaceous spices will work well in this stuffed green pepper soup.
Another nice addition is a splash of Worcestershire sauce. It has just enough vinegar in it to give the soup a nice zing!
Tip
One way to maximize the flavor of stuffed green pepper soup, or any soup containing ground beef, is to really make sure you brown the beef well. Don’t just cook the beef through until it becomes gray; use a medium high heat, and get the beef really brown. This is carmelization, and it is a way to increase the flavor of nearly any food.
Then, once the beef is removed from the pot, make sure you capture the flavor that is stuck to the bottom of the pot. Splash in a liquid, preferably one with lots of flavor like white wine or Worcestershire sauce, and then scrape the bottom of the pot with a wooden spoon or spatula to dissolve the cooked-on bits. These have a ton of flavor, and you do not want to lose these. Just pour out the liquid into a glass or a bowl, and add it back in later. It may not look like much, but you will notice the difference in the flavor!
Thanks for sharing this recipe. I had stuffed pepper soup a few years back and have been meaning to make it ever since. It was wonderful. I’ll be making up a batch this coming week.