Stuffed Pepper Soup was VERY popular and requested often when I was working at LuVici's in Athens.
Stuffed Pepper Soup
2 pounds ground beef
1 -1/2 cups chopped onion
2 quarts beef broth
1 Tbsp. minced garlic
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon pepper
In a Dutch oven, cook beef over medium heat until no longer pink; drain.Add onions
and saute for 5 more minutes.
Stir in the remaining ingredients except rice & peppers; bring to a boil.
Reduce heat; cover and simmer for 20 minutes; add peppers & cook for
10 additonal minutes or until peppers are almost tender.
Stir in rice the last 5 minutes of cooking.
Yield: 10 servings (2-1/2 quarts).
Last night we were wanting something light for dinner so I concocted this Summer Veggie Soup. Rick said it was the best homemade vegetable soup that he had ever eaten!
Summertime Veggie Soup
My way, Paula George...
1 Tbsp. olive oil
1 onion, chopped
3 stalks celery, chopped
1 lg. potato, peeled & chopped
1 lg. tomato, peeled and chopped
1 ear of corn, kernels cut off
1 cup cut green beans
4 cups chicken broth
1 teaspoon kosher salt
1/2 tsp. coarse ground black pepper
1 tsp. parsley flakes
1/2 tsp. dried thyme
1/2 tsp. Adobe seasoning
1 zucchini, chopped
1 can Northern Beans, rinsed and drained
1 Tbsp. tomato paste
In large saucepan, saute onions and celery in Olive Oil for 5-10 minutes
with salt and pepper. Add next 8 ingredients, bring to boil,
reduce heat and simmer, covered for 30 minutes.
Add Northern Beans and tomato paste and simmer 10 additional minutes.
Adjust seasonings and serve.
Another soup requested often is Colcannon Soup...even got the "thumbs up" from a lady visiting from Ireland!
2 Tbsp. Butter
1 cup chopped onion
3 lg. potatoes, peeled and cubed
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
3 qts. chicken broth
2 qts. water
1 cup half & half
1 small head of cabbage, quartered and cut in strips
1/2 tsp. dried thyme
1/2 cup crumbled bacon
In Dutch oven, saute onion & potatoes in butter with salt and pepper for 5-10 minutes over medium heat.
Add chicken broth & water, bring to boil. Reduce heat and simmer until potatoes are fork tender. Add remaining ingredients and cook for 10 additional minutes until cabbage is crisp tender.