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Post by genevieve on Aug 11, 2014 7:28:33 GMT -6
I found this recipe in a magazine over 25 years ago and I still use it to this day. It's great for when you have an abundance of sweet peppers. I will post the actual recipe and put my substitutions in parentheses.
Stuffed Sweet Pepper soup
1 pound ground beef ( I've used ground turkey and chicken before) 2 quarts water 1 quart tomato juice ( I use v-8 more veggies lol) 3 sweet red or green peppers,diced ( I use at least 4 peppers of all colors, whatever I have on hand) 1-1/2 cups chili sauce ( I leave this out if I don't have it on hand and I notice no difference *shrugs*) 1 cup uncooked long grain rice 2 celery ribs,diced 1 large onion,diced 2 teaspoons browning sauce ( I sometimes use this if using ground chicken and turkey just for the color) 3 chicken bouillon cubes 2 garlic cloves,minced 1/2 teaspoon salt ( the v-8 juice is enough salt for my taste) 1/2 teaspoon black pepper
In a large dutch oven over medium heat,cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer,uncovered 1 hour or until the rice is tender. yield: 16 servings ( 4quarts)
*notes*
I have made this with all fd and dehydrated ingredients except for the liquids and it came out just like fresh.
the vegetable juice and the bouillon cubes have enough salt in them for me ( low salt diet), but taste and adjust for yourself and family
this is a really nice rib sticker for the cold season along with some crusty rolls or bread it really satisfies you and warms you.
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