Stuffed Pepper Soup IV

An easy soup that tastes like stuffed peppers. A full meal in one bowl and is great with warm bread and a salad!

Step: 1

In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.

Step: 2

Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.

Step: 3

In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

Per Serving: 341 calories; protein 19.5g; carbohydrates 36.6g; fat 11.9g; cholesterol 52.3mg; sodium 1039.4mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.