Stuffed Pepper Soup! My adapted recipe

It's seems I always have to add my touch to recipes that I come across.  I love stuffed peppers so this stuffed pepper soup really attracted my attention.

I have seen lots of recipes and several have tomato soup added. I don't care for adding tomato soup so the below recipe that I adapted worked to my liking.  Hope you'll try it and let me know your opinion.

 

• 2 pounds ground beef *(1 1/2 lb.)
• 2 quarts water (*2 cups)
• 1 can (28 ounces) tomato sauce( *1 -8 oz.)
• 1 can (28 ounces) diced tomatoes, undrained*( 1-28 oz.crushed tomatoes)
• 2 cups cooked long grain rice( *1 1/4 cup long grain rice)
• 2 cups chopped green peppers(*I used green, orange, red and yellow)
• 1/4 cup packed brown sugar(*2 T)Note: If you would like it sweeter add 4 T
• 2 teaspoons salt
• 2 teaspoons beef bouillon granules( *1- 14 oz. beef broth)
• 1 teaspoon pepper

Directions

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers and rice are tender.  *If soup is too thick add more water to thin.
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• * the asterisk is my recipe

 
From my kitchen to yours,

 

9/24//2
9-16-13
11/7/16

2016 Christmas Menu ! Wedding Soup

I'm doing early prep each week so I'll be able to enjoy Christmas with the gang! Today it is the prep for wedding soup. 

Note: either make homemade chicken broth/soup or use organic or Swanson. I'd definitely use either in a pinch. Add some dried parsley and a grated carrot to soup for color. Enjoy!

Mini Meatball recipe.

1 lb. ground beef
Italian seasoned bread crumbs
Grated Italian cheese
Salt and pepper

acne de Pepe or rice approx. 8 oz. cooked or you can cook in broth but watch amount...they will thicken.

I'm sorry no specific amount in additions. Use your own judgement. Cheese and breadcrumbs about 1/2 cup or less. Salt is usually 1 tsp. Per lb. of meat. Pepper pinch or two!!😚

Work all ingredients with hands, occasionally wetting hands under cold water. When mixed pinch small pieces and either drop right in soup or bake meatballs 350 degrees for about 5 to 7 minutes. Cool completely and freeze until ready to use. It's easy!!!!

Happy Cooking from my kitchen to yours,

12/6/16

Italian Orzo Soup

I'm a believer!  I think most gadgets are a waste of money but I was tempted by this so called Vidalia chopper just because I have been chopping veggies so long and hate that my food processor doesn't do chopping I bought this gadget on a whim to try. I can't believe it actually does what it says so today I decided to try it because I wanted to make the below soup recipe and it required chopped veggies.  I love it.  I did have a coupon and was able to use 20% off so at around $16.00 I think it was worth the price.

I think I may in my spare or free time lol  chop chop chop lots of carrots, celery and onions to have on hand for future use.

Now on to this great soup.

 Since I was chopping I remember having a recipe that called for lots of chopped veggies so I scouted through my emails and found what seemed like something we would enjoy tonight.

It's not summer yet so if you looking for quick, easy and loaded with carrots, celery and onions, spinach and beans too this is going sure please you and the veggie soup lovers in your house.

Delish!

• 2 tablespoons olive oil
• 1 small white onion, peeled and diced
• 1 cup diced carrots
• 1 cup diced celery
• 3 cloves garlic, peeled and minced
• 6 cups chicken or vegetable stock ***( I used a combination of broths) Beef, chicken and vegetable
• 1 (14-ounce) can fire-roasted diced tomatoes *** (I used diced tomatoes in sauce 1-14.5 oz can)
• 1 1/2 cups (about 8 ounces)*** orzo pasta, or whole wheat pasta
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 4 cups loosely-packed spinach *** I used freshly chopped spinach about 1/2 cup)
• 1-15.5 oz can cannellini beans drained optional
• salt and black pepper
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  Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. (Everybody Loves Italian)Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.

  
  

  Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed). Serve warm.

  
  

  ****Please note I adapted this recipe to my liking using regular orzo pasta, diced tomatoes in sauce, cannellini beans and chopped spinach.
  
  

5/12/15

9/21/15

1/14/16

1/9/17

1/23/17

French Onion Soup

I have wanted to make French onion soup for a very long time. The reason I have waited so long was years and years ago I had a bad experience when hubby and I were out to dinner. Since then I have not ordered or attempted to make some.

On my group page one of my foodies shared an easy recipe for it and that got me tempted.  I looked over the internet and thought before I make her recipe I'll try one from Rachael Ray mainly because the recipe appealed to me.

It seems I always change up a recipe in some way or the other. I'll use an asterisk* to note any changes.

We enjoyed this recipe and I will definitely make it again.  The only thing it's a bit tedious slicing the onions. It's imperative to slice them thin. Watch your fingers!!!

Enjoy!

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 6 medium onions, thinly sliced
• Salt and freshly ground black pepper
• 2 teaspoons fresh thyme, picked and chopped or poultry seasoning* I used dried thyme
• 1 bay leaf, fresh or dried(*small)
• 1/2 cup dry sherry
• 6 cups beef stock
• 4 thick slices crusty bread, toasted
• 2 1/2 cups shredded Gruyere or Swiss cheese ( I used Gruyere but it’s a little pricey) so you may want to try Swiss or even mozzarella).
  
  

Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.

Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.

From my kitchen to yours,

9/2/17

Hearty Lentil Soup!

Hi everyone:

I wanted to show you how adding some small pasta to your lentil Spaetzles soup can really make it all the more satisfying. Add some easy homemade spaetzles or a small amount of tiny pasta. Yummy times 2...

Link to spaetzle recipe:  Spaetzles

Note: the above soup was made with organic green lentils. I try to buy organic whenever it's available at a reasonable price.
I chose to make this soup meatless but if you so desire; add some diced or chopped ham or chicken to it.

Did you know that Lentils are some of the most nutritious, and at the same time economical, foods in the world? and among the winter growing legumes, lentils have the highest concentration of antioxidants.

We are told to keep our cholesterol under control and  lentils are low in fat and high in fiber, they can help get rid of cholesterol and reduce blood cholesterol levels as I have been reading in various health articles. I haven't a clue at how much you must eat to do this but a bowl now and again might be a nice healthy choice.

My hubby, a recent heart surgery patient, is trying really hard to eat more heart healthy foods and that brings me to the lentil soup recipe.

He has agreed to try everything I make regardless of whether he had chose to not indulge before.  I am happy to report he ate a huge bowl and said he enjoyed it!!!

1/2  lb. dry lentils(rinsed thoroughly and remove any lentils or particles that rise to top)
Note:  I rinsed the lentils at least five times
2 T. Olive oil
1/4 cup diced ham or chicken (optional)
1 small onion chopped
1 or 2 stalks celery chopped
1 clove garlic minced(optional)
1 carrot sliced or diced thin
salt and pepper to taste
1 -32 oz. Low sodium chicken or veggie broth
1 cup water

In a large pot, heat oil. Stir in onion, celery,garlic and carrots.  Cook slowly until onion is translucent.  Add lentils and remainder of ingredients.  Reduce heat, cover and simmer until lentils are tender and soup gets thick.  Add a bit more water or broth if necessary. Delicious

From my kitchen to yours,

10-21-12
11/4/16
10/11/17