Thursday, March 02, 2006
Saturday Lunch
Stuffed Pepper Soup
Yields: 6 servings
1 lb. ground sirloin
1 chopped green bell pepper
1 c. diced onion
1 29 oz. can diced tomatoes
1 15 oz can tomato sauce (or juice)
1 14 oz can chicken broth
dried thyme & sage
1 c. white rice
In large pot brown meat. Drain fat and add pepper and onion. Cook just until onion is translucent. Add tomatoes, sauce, broth, herbs & season with salt & pepper. Cover & simmer for 30 minutes. Cook rice in separate pan, add to soup.
Serve with slices (or even better, chunks) of crusty bread with butter.
Perfect on a rainy day!
Yields: 6 servings
1 lb. ground sirloin
1 chopped green bell pepper
1 c. diced onion
1 29 oz. can diced tomatoes
1 15 oz can tomato sauce (or juice)
1 14 oz can chicken broth
dried thyme & sage
1 c. white rice
In large pot brown meat. Drain fat and add pepper and onion. Cook just until onion is translucent. Add tomatoes, sauce, broth, herbs & season with salt & pepper. Cover & simmer for 30 minutes. Cook rice in separate pan, add to soup.
Serve with slices (or even better, chunks) of crusty bread with butter.
Perfect on a rainy day!
# posted by Sary : 1:42 PM
