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Since I’ve started writing this blog, I’ve shared with you, Dear Reader, so many of my secrets.  And, now, I’m about to share another secret with you.   This is not a deep, shameful secret, but a food-related secret.  Here goes: I cannot stand the thought of eating peppers!  Red peppers are ok if they’re cooked properly, but raw is completely out of the question!  Green peppers taste like a mouth full of soil.  And, yes, I speak from personal experience.  I remember running through a vegetable garden when I was a kid and I fell face-first into that black garden soil.  Yuck!

Stuffed Pepper Soup

One of my colleagues will often bring peppers to work for a snack.  Sometimes she dips the pepper pieces in hummus, but other times, she eats them as is.  It’s gross, I tell you!

Stuffed Pepper Soup

If peppers are cooked or roasted, I can eat them without hesitation.  Roasted red peppers are so delicious – and I credit much of that to the fact that the skin is removed.  This soup, even though the peppers are not roasted, they are cooked in a delicious broth with some other great ingredients and the whole thing just works.  If you’re pepper-impaired, (Did I just say that?) give this soup a try; you might just be a converted pepper-hater!  (Someone stop me!)

Stuffed Pepper Soup

Stuffed Pepper Soup
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 large onions, finely chopped
  • 3 cloves of garlic, minced
  • 2 green peppers, finely chopped
  • 2 red peppers, finely chopped
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons olive oil
  • 2 312 gram packages Yves Ground Round (TVP)
  • 8 cups vegetable stock
  • 2 680ml cans tomato sauce
  • 2 800ml cans diced tomatoes
  • 1 160ml can tomato paste
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 bunch green onions, finely sliced
  • ½ cup fresh parsley, roughly chopped
  • 2 cups instant white rice
Instructions
  1. Add one tablespoon of olive oil to a large stock pot with the onions and half the amount of salt and pepper. Sauté the onions until translucent.
  2. Add the chopped peppers and turn the heat up to medium. Cook the peppers with the onions for 5-7 minutes, stirring every minute or two.
  3. Add the minced garlic and continue to sauté for two more minutes.
  4. Reduce the heat to a simmer and place a tight fitting lid on the pot.
  5. Next, add one tablespoon of olive oil to a sauté pan and brown the Yves ground round. Sauté for a few minutes until the ground round begins to darken in colour and is fully heated through.
  6. Add the cooked ground round to the pot of peppers and onions and stir together.
  7. Next, add the remaining ingredients and stir well to combine. Allow to cook for 90 minutes.
  8. Stir every 15 minutes or so. Be sure to get your stirring spoon all the way to the bottom of the pot - the rice has a tendency to settle.
  9. Serve immediately with crackers, crusty bread, or savoury scones.
Notes
I tend to cook in large amounts and you can certainly do that with this soup, because it freezes and reheats so well. But, if you want to make a smaller batch, simply cut the ingredient list in half.
 

Stuffed Pepper Soup

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