Stuffed Pepper Soup
From Joe Rzonsa, Blue Wolf Tavern
Ingredients:
2 lbs. of 90% lean ground beef
1 lb. of your favorite sweet or spicy Italian sausage
1ea. large yellow onion- small diced
2ea. large green bell peppers- small diced
2 Tbsp. fresh garlic- chopped
3 cups tomato puree
8 cups of beef or chicken broth
2 Tbsp. sugar
1.5 tsp. dry basil flakes
1.5 tsp. granulated onion powder
1.5 tsp. granulated garlic powder
1 tsp. ground black pepper
2 tsp. salt
1 Tbsp. Worcestershire sauce
1 or 2 shakes of Tabasco sauce
4 cups of cooked white rice
Method:
1. Brown the ground beef and sausage together in a large soup pot. Be sure to mix often to crumble the meat while cooking. Drain off the grease and reserve the meat for later.
2. Using the same pot saute the peppers, onions, and garlic on medium-low heat until tender.
3. Add the beef or chicken broth, tomato puree, and all the remaining ingredients except the cooked meat.
4. Bring to a boil, reduce heat, and simmer for ten minutes. Remove from heat and stir in browned beef and sausage.
5. Serve hot with your favorite crackers or fresh rolls, grated cheese, scallions, or sour cream!
