Stuffed Pepper Soup

I was in the mood for stuffed peppers today, but decided this was easier to get the same flavors in a soup. Also, I was able to include extra veggies, always a good thing. This came out absolutely yummy, I hope you will enjoy it.

 Ingredients:

• 1 lb ground beef or turkey
• 3 red peppers, chopped
• 3 stalks celery, chopped
• 1 onion, chopped
• 3 medium carrots, sliced
• 3-4 cups chicken stock (or one large container)
• 1 large can crushed tomato
• 1 large can diced tomato
• 3/4 cup white long grain rice (or whatever rice you prefer)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp ground black pepper

Directions:
In large soup pot, brown ground beef/turkey.
Drain, set aside the meat, reserve a little fat in the pot.
Add onions, celery and red peppers and saute until onions are translucent. (if you are using ground turkey, you may need to add a tablespoon of oil.)
Add chicken stock, crushed tomatoes and undrained diced tomatoes, browned meat, carrots and seasonings.
Cover and cook on medium until carrots are tender.
Add rice and cook for 10 minutes more.
Turn off heat but let the soup sit until the rice has cooked through, maybe 15 minutes.
Ready to serve.

This makes a large pot and will keep for 3 or 4 days in the fridge. I also like to freeze leftovers in individual serving containers to have for lunches.



 

Easy Stuffed Cabbage Soup

Cooler weather is on the horizon and with my love for soup I thought I would try this out. It is hearty, delicious and is sort of a deconstructed stuffed cabbage. Ingredients:

Meatballs:
1 1/2 lbs ground meat (I used 1/2 each turkey and beef)
1 cup uncooked rice (regular, not instant)
1 tsp ground black pepper
1 tsp ground cumin
1/2 medium onion, minced

Soup:

2 cloves minced garlic

2 tbsp olive oil
1 minced onion
1 carrot shredded 

6-8 oz tomato paste (1 can)
1/2 cup brown sugar (you can substitute 2 tbsp Splenda for this)
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomotoes

1 cabbage, sliced thin (or a bag of cole slaw, pre-shredded cabbage)
1 tsp dried oregano or basil (whatever your preference)
1/2 cup lemon juice
1/2 cup raisins

Directions

For the meatballs:
In a large bowl, combine rice, pepper, cumin and onions. Blend to mix, then add meat, combine, then form into 1-inch balls and set aside while you make the soup.

For the soup:
In a large soup pot, Add oil and onions, saute until translucent. Add garlic, saute for 1 minute. Then add the carrots, tomato paste, brown sugar, crushed tomatoes and diced tomotoes with its liquid. Stir and add water (2 - 3 cups) for desired consistency. Season with pepper and simmer 10 minutes.

Add the cabbage to the soup and stir to blend in. Simmer over low heat for 10 minutes more. Add more water if needed to thin the soup if it has gotten thick. Add the meatballs and simmer for 25-30 minutes minutes, until meat is cooked through and rice is tender. Add the lemon juice and raisins 10 minutes before serving.

Serving suggestion: add a dollop of sour cream on top.

Note: This could easily be done in a crock pot, Start by putting all the soup ingredients in and stirring to blend. Add meatballs, and just let it cook on low for 6 hours, or high for 4 hours, until the meatballs are cooked through.