Friday, September 2, 2016

Stuffed Bell Pepper Soup

Here's a version of a Stuffed Bell Pepper in a Soup. I grew up on Stuffed Bell Peppers. I love the look and the taste of this Soup that replicates the flavor of a Stuffed Bell Pepper.

Traditional Stuffed Green Bell Peppers.

Better than Bouillon is available in Beef , Chicken, Vegetable and Mushroom.
This is my first choice for a Vegetarian Broth.
You can also use Vegetable Bouillon Cubes if you can't find Better than Bouillon products.
When I made this for the first time, it was at our home in Colorado last Fall and I didn't photograph the steps. I just made it again today and here is an update with photographs. It's a dreary, damp and chilly week so this comfort soup is perfect.

Brown the Sausage.

Add Onion and Garlic.


Tomato Sauce.

Oregano, Salt and Pepper.

Bell Peppers.



Stuffed Bell Pepper Soup

Here's what you'll need:
1 - Large Soup Pot

1 pound of Gimme Lean Sausage or Beef. These Meat Free. You can use non
Vegetarian Ground Sausage or Ground Beef if you eat meat.
You can also use a Link version of Gimme Lean Italian Sausage, cut into pieces.
2 TBS Olive Oil
1 Onion, diced.
4 Cloves of Garlic, minced.
4 C Vegetarian Beef Broth. Regular Beef Broth for non Vegetarains.
2 - 29 oz. Cans of Tomato Sauce
1 tsp Dried Oregano
Salt and Pepper to taste
3 Green Bell Peppers, roughly cut into cubes.
1 C Uncooked Minute Rice
8 oz. Shredded Sharp Cheddar Cheese for Garnish.

In the Soup Pot on Medium Heat:
Olive Oil, until Hot
Sauté for 3 minutes, stirring often.

Reduce Heat to Low and Add:
Tomato Sauce
Salt and Pepper
Bell Pepper
Continue cooking for 30 minutes. Stir often.

Serve Hot.
Sprinkle individual servings with Cheddar Cheese.

Peace in the Kitchen!

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