Unstuffed Pepper Soup!


 
 
I love stuffed peppers, but when I make them, I end up eating them by myself most of the time.  Nobody in my household is crazy about the green pepper, but if you somewhat disguise the green pepper in soups and stews and such, they have eaten quite a few of them actually.  Onions have to have the same disguise.  This soup is like taking a stuffed green pepper and  a cabbage roll, something else I like, but rarely make for obvious reasons, and deconstructing them and then rearranging them into a more palatable soup for some folks (husbands, kids).  
 
Did you notice my use of the word 'deconstructed'...lol?   To think they say television is not educational.  I learned that one on the Food Network.  I take it to be a fancy schmancy way to say, taking the ingredients in a recipe apart and putting them back together in a different 'less constructed' way.  Heck, we have been doing that in the south for years now.  Sometimes, just because we don't have time for all of that 'constructing' and sometimes for the same reason I am doing it here...the art of disguise. 
 
I love this soup for several reasons, it's economical, fairly fast to make, very healthy and delicious. Here is what you need for this:
 
1lb. to 1 1/2 lb. ground chuck
1 green bell pepper, diced
1 red bell pepper, diced  (can use 2 green if that is what you have)
1 medium size sweet onion, diced
1 cup celery, sliced thin
1 Tbs. minced garlic
1/2 head of green cabbage, chopped
1 28 oz. can of crushed tomatoes
1 can light red kidney beans, drained and rinsed
2 cups V-8 juice
6 cups water
2 Tbs. beef bouillon granules or 4 beef bouillon cubes
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. seasoned salt
1/2 tsp. Cajun seasoning (I use Tony Chachere's)
1/2 tsp. celery salt
1 Tbs. Worcestershire sauce
dash of Tabasco sauce (optional)
1 cup rice, uncooked
 
 
 
Brown ground chuck with onion and garlic until it is no longer pink.  Drain any excess grease. Add the celery and green and red pepper and sauté lightly.  Add all of the other ingredients except the rice.  Bring to a boil and boil for about 2 minutes, stirring ingredients to mix well.  Turn down to simmer, cover and cook for 30 minutes.  Add the rice and simmer for another 30 minutes.  If the rice is tender, it is ready to serve.  Taste for salt and pepper, you may need to add just a little, but probably not. 
 

 


17 comments:

  1. Have you ever done this in a crock pot?

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  2. I am so glad you asked about the slow cooker, because I meant to say in the post that after you brown your beef and onions, you can put everything in a slow cooker and cook on high for about 4 hours or low for 6 and it will do just fine. You might cut the water back by a cup or two.

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  3. I make a similiar soup, but instead of V8 just add your favorite jar of Spagetti sauce, Ragu traditonal if fine. My older kids love this, and always want me to add more cabbage. Only way they will eat cabbage. Love all of your recipes!!

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  4. What kind of rice??? Regular or something like minite??

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  5. What kind of rice?? Regular or something like minute??

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  6. On the type of rice, you can use something like minute rice, but if you do, just add it right at the end of the cooking time for about 10 minutes. It will not hold up for cooking long periods of time as well. If you use the regular long grain rice, add it about half way through. If using the slow cooker, add it right at the beginning with everything else.

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  7. Think i know what I'm making for dinner tonight :)

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  8. We like chunks of tomatoes..could we use can diced tomatoes instead of V8

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  9. interesting - was going to make stuffed peppers tomorrow. tonight is chicken fried steak, mashed potatoes and pan gravy for the husband's birthday. will keep the soup recipe on hand though.

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  10. interesting - am making stuffed peppers for dinner tomorrow. tonight is chicken friend steak, mashed potatoes and pan gravy in honor of the husband's birthday. will keep this recipe on hand though. i highly recommend swapping out the ground beef for sausage though when it comes to peppers, i think the flavors complement each other better.

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    1. I would probably use sausage too.I use it in my vegetable soup. Definately gonna make this,sounds yummy!!

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  11. Got any clue about calories per serving? I'm on Weight Watchers and don't want to sabotage the progress would love this on a cold, windy day. The ingredients are perfect and I love the slow cooker idea to make the house smell good while it cooks. Thanks for a yummy recipe!

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  12. About how much does this recipe make in all? (And, thank you).

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  13. 1/2 tsp. seasoned salt
    1/2 tsp. Cajun seasoning (I use Tony Chachere's)
    1/2 tsp. celery salt
    1 Tbs. Worcestershire sauce
    dash of Tabasco sauce
    rice
    very similar to making the Cabbage Patch soup, LOL...

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    Replies
    1. Lol..it is somewhat similar and the funny thing is that this is my recipe and the cabbage patch soup is my mother's recipe and we never even compared them or discussed them. :)

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