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!
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!
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!)
- 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
- 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.
- 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.
- Add the minced garlic and continue to sauté for two more minutes.
- Reduce the heat to a simmer and place a tight fitting lid on the pot.
- 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.
- Add the cooked ground round to the pot of peppers and onions and stir together.
- Next, add the remaining ingredients and stir well to combine. Allow to cook for 90 minutes.
- 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.
- Serve immediately with crackers, crusty bread, or savoury scones.