All tags
5 star recipes
A
air fry
alcohol beverages
Beverages
BREADS
Breakfast
cakes
Candy
Casseroles
charcuterie boards
Chicken
chili
Chinese
Chowder
Christmas
coffee cakes
Conversion Chart
cookies
dale.
DESSERTS
DIPS
easter
fish
Freezer Meals
Friends
Halloween
herbs/spices
jan's canning
jan's ice cream
meat
Mexican
MISC
Muffins
new years
pasta
Pastry
Pies
polish
Potatoes
potpourri
pressure canner
QUICK BREADS
Rice
Salad Dressings
SALADS
sandwich spreads
Sandwiches
Seafood
Skillet
SNACKS
Soup
st. patrick
Stews
summer
t
Thanksgiving
Vegetables
Jan's Stuffed Pepper Soup
Ingredients
1 lb ground beef, I use 93/7 beef1/2 onion, diced
2 stalks celery, diced (plus leaves for garnish)
1 lb bell peppers, diced (approx 3 large)
2 cloves garlic, minced
1 (14.5 oz) can diced or crushed tomatoes
1 cup diced fresh tomato
2 cups water or low sodium beef broth
1 tbsp beef base
salt and pepper
rice
2 cups cubed carrots\
3 cups fresh or frozen corn kernels
1 can corn
1 cup diced fresh tomato
2 cups water or low sodium beef broth
1 tbsp beef base
salt and pepper
V8 Juice
Catsup
Brown sugar
Instructions
1.In a large stock pot, crumble ground beef and stir in onion, celery, peppers, and garlic.2.Heat over high to brown beef and sweat and soften the vegetables, about 10 minutes.
3.Add tomatoes, beef stock or water, and beef base.
4.Simmer 15 minutes or longer until ready to serve.
5.Taste and season with salt and fresh ground pepper.
6.Serve with fresh rice.
MY NOTES