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The Kitchen Table

Pepper Soup Recipe??

13 years ago

Will someone please post the Unstuffed Pepper Soup recipe that was mentioned in the What's For Dinner Thread?? Thanks!

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Comments (7)

patti43
13 years ago
I found it over on the KT Gathering site that Joann started. It was posted by Craftyshe.

Unstuffed Pepper Soup

I sauted the green peppers and onions,then add to the cooked ground beef. (Craftyshe's note)

1 1/2 pounds ground beef
3 large green peppers -- chopped
1 large onion -- chopped
2 (14-1/2-ounce) cans beef broth
2 (10-3/4-ounce) cans condensed tomato soup -- undiluted
1 (28-ounce) can crushed tomatoes -- undrained
1 1/2 cups cooked rice

In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup & tomatoes. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through.
User
13 years ago
Gee Patti, I didn't even think to look there. What a dummy I am!
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Here is my family's favorite...I have used it again and again through the years. "Makes 8 Main Dish Servings" Source: "From Ladies Home Journal, March, l977" Yield: "12 cups" Basic Vegetable Soup: 2 or 3 pounds Soup Meat and Bones, Beef Shank w/bone Veal Knuckle (have butcher crack) for a rich brown broth; brown meat and bones in a 350Â° oven. 3 quarts water (can use vegetable liquor) 2 tablespoons salt 1 (28 ounce) can tomatoes, undrained 1 or 2 large onions, chopped 1 cup green peas 1 cup diced potatoes 1 cup sliced carrots 1 cup sliced celery 1 cup baby lima beans 1 cup cut green beans 1/2 cup uncooked medium barley 2 tablespoons choped parsley 1/4 teaspoon crushed thyme 1/4 teaspoon sugar In a large stock pot, place meat, bones, water, crushed thyme (also 8 to 10 pepper corns). Heat to boiling. Simmer 2-1/2 to 3 hours, or until meat is tender. Remove meat and bones. Cut up meat and reserve. Strain broth and skim off fat. Add cut up meat. Add barley, parsley, and simmer for 1/2 hour. Then add vegetables in order required for doneness, peas last....over a period of another 1/2 hour. Take care that vegetables do not become mushy. At this point adjust seasoning...salt and pepper to taste. Add 1 tablespoon Aromatic Bitters (optional) just before serving. My Own Note: Any addition or substitution can be made; pasta, lentils, rice, corn, broccoli, etc. Double recipe for freezer. I am always looking for marrow bones to make Marrow Dumplings to be added to this soup.
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mamatoad
Original Author
13 years ago
Thanks, Patti! I didn't look there, either. I just assumed that it was not in that collection. I have some peppers that I need to use and this will be a good way to use them.
schoolhouse_gw
13 years ago
Yep, that's the recipe that I use (I think I was the poster in "What's For Dinner"). I got it out of a "A Taste of Home, Heartwarming Soups" cookbook that I've had for years, it has 400 soup recipes in it.

I add extra rice.
patti43
13 years ago
LOL, Joann. I always look there first if it's a KT recipe because you've done such a good job keeping track of everything for us!!
User
13 years ago
I try to add any interesting recipes, this way I will have it stored for myself even if no one else wants it. Its free so why not, it saves computer space too and can't be lost.
marygailv
13 years ago
This is the recipe I use:

STUFFED PEPPER SOUP

2 pounds ground beef (I used 1 lb.)
1 can (28 ounces) tomato sauce
2 cans (28 ounces) diced tomatoes, undrained
2 cups cooked converted or long grain white rice
2 cups chopped green pepper
2 beef bouillon cubes
1 chopped onion
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon pepper
1 qt. water

In a large saucepan or Dutch oven brown beef; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.

YIELD: 10 servings. (Large serving Ã¯Â¿Â½ make half)

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