Wednesday, January 22, 2014

Stuffed Pepper Soup Recipe

I love finding new recipes even though I'm always a little weary at first about trying them.  I hate it if I think one is going to be delicious and turns out blah!  Such a waste of time, energy, and food.  So I always read the comments posted following any recipe I find online and love to share recipes I've tried and I think are tasty.

I'd love to have  a really amazing picture of this soup, one you look at and go "holy moly that looks good, I need to cook that now."  You know like the ones you see on  I just never want to take the time to make mine look that perfect.  So what do I do? I take my camera to the stove and just snap a quick pic.  It may not always look the best but my taste buds don't lie, and anything I share I give my honest opinion and I don't share recipes I wouldn't make again.

I found this recipe online.  I can't find the website for the original recipe I wrote down.  I swear I'm getting better about writing down my sources but I wrote this one in my notebook a couple months back.  So if you read this recipe and know where it came from, leave me a comment and I'll give credit where it's due.

Stuffed Pepper Soup

1 1/2lbs ground beef
1 onion chopped
3 green peppers chopped (I keep chopped green peppers in my freezer from when I've found them on sale.  I used about 3 cups of chopped peppers)
4oz can mushrooms (I think the original recipe called for fresh mushrooms but I used canned)
4c water
4tsp beef bouillon granules (original recipe called for 32oz beef broth)
2 cans tomato soup
28oz can diced tomato
6 shakes Worcestershire sauce (original recipe called for 4, I added a couple extra for good luck)
2t Italian seasoning
1/2t pepper
1 1/2c cooked rice

In large pot brown ground beef, green peppers, onion.  Season with salt and pepper.  When beef is almost completely browned add canned mushrooms.  Drain off grease.  Stir in water, beef bouillon granules, tomato soup, diced tomato, and Worcestershire sauce.  Bring to boil, cover.  Reduce heat to simmer for 30 minutes.  Add Italian seasoning, pepper, and rice.  Heat through.

I added the pepper and Italian seasoning before I brought it to a boil and it still tasted really good.  This soup is more like a stew to me because it's chunky.  If you want more of a soup add up to 2 cups more beef broth.  I preferred it chunky.  My husband really liked this soup too, it's definitely going in the soup rotation.  The first thing he said after I told him what kind of soup it was, "where do you come up with this stuff?"  Since I'm always finding new recipes he's never heard of and honestly he's probably a little weary of most of them.  He's more of a, stick with the same meat and mashed potatoes type guy, but that gets boring to me.  I'm going to attempt to freeze some of this soup, for the month I have the baby (easy meals are a must when recovering).  I've never frozen a soup that contains rice but I'm sure it will heat up just fine.  I'll share the results.

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