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Stuffed Pepper Soup

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  • Stuffed Pepper Soup

    This is one of my favorite soups now after being diagnosed with IC. I modified this recipe from a non-IC-friendly version. Enjoy~!

    Yield: 10 servings
    Prep time: 20 minutes
    Total time: 1 hour

    Ingredients

    1 tbsp olive oil
    1 lb extra lean ground beef
    1 cup chopped leek
    1 cup chopped red bell pepper
    1 cup chopped green bell pepper
    1 chopped celery stalk
    4 cloves garlic, minced
    1 recipe no-mato sauce (recipe follows)
    1 (32 ounce) carton organic chicken broth
    2 tsp basil
    2 tsp oregano
    2 tsp parsley
    1 tsp salt
    1/2 tsp thyme
    1 cup white rice


    Directions

    Heat a Dutch oven over medium heat. Add the olive oil and ground beef and break the meat apart with a spoon. Cook until browned and cooked through, about five to seven minutes.
    Add the leek, bell peppers, celery and garlic and sauté until tender, about five more minutes.
    Add the no-mato sauce, chicken broth, basil, oregano, salt, thyme, and parsley and bring to a boil, then lower the heat to low and simmer for 30 minutes.
    While the soup is simmering, cook the rice.
    Stir the parsley into the soup. To serve, put a scoop of rice in a bowl and then ladle soup over. Serves 10 as a main dish
    *NOTE* I cook the rice separately and mix it directly into the soup. You may not want to do this because the rice will absorb a lot of the liquid and get mushy. Stacy and I like it, though, and I add more chicken broth the next day when I’m heating it up.
    *NOTE* This recipe is better the next day.
    *NOTE* You can add sour cream and shredded cheese when serving. It’s great!


    No-Mato Sauce - This may be a recipe I found elsewhere on this website. I honestly can't remember.

    Yield: 1 batch
    Prep time: 15 minutes
    Total time: 30 minutes

    Ingredients

    6 carrots
    1 red bell pepper
    1 onion (or 1 leek)
    1 celery stalk
    Water
    Salt
    3 cloves of garlic
    2 tsp basil
    1 tsp thyme
    2 tsp oregano
    1 tsp parsley
    1 tsp salt


    Directions

    Cut up the vegetables. Put them in a medium-sized pot and cover with water. Add a pinch of salt. Cook over medium-high heat until soft, about 20 minutes.
    Sauté the garlic in a little olive oil until fragrant, about 1 minute.
    Put the cooked vegetables in a blender and blend, adding some of the water from the pot until the mixture has a tomato sauce texture. Add the garlic and other seasonings and mix.

    *NOTE* You can add a beet in here for color or flavor, but I personally don't like it much.
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