Saturday Soup 11

I just returned from a Mother/daughter tea that my step-mother invited me to. They served watercress soup and potato soup, both of which were fine, but neither as tasty (we agreed at our table) as some other soups we have eaten.

I mention the Mother/daughter tea only because tomorrow is Mother's Day, and--truth be told--I do not know of a mother/daughter soup. Of course there are many recipes passed from mothers to daughters, but no soup that one would automatically associate with Mother's Day.

This soup recipe is probably one of the most unusual ones my church featured. It is called Stuffed Pepper Soup, and that is exactly what it tastes like. So, if you don't like stuffed peppers--skip this soup. On the other hand, if you DO like stuffed peppers, then this soup is a great way to get that same taste.


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STUFFED PEPPER SOUP
Serves 12

2 lbs lean ground beef
2 cups onions, chopped
1 can -- 28 oz -- tomato sauce
1 can -- 28 oz -- diced tomatoes, undrained
2 cups cooked converted or long grain white rice (not instant)
2 cups chopped green peppers
2 beef bouillon cubes
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon pepper

In large saucepan or dutch oven, brown meat and drain, removing meat from pan temporarily. In same pan, lightly brown the chopped onions. Add green peppers and stir to coat. Add tomato sauce and diced tomatoes, stirring to blend.

Dissolve bouillon cubes in 3 cups of boiling water. Add brown sugar to the solution and stir to dissolve.

Add ground beef, rice, and bouillon mixture to the pan and bring to a simmer.

Reduce heat, cover and simmer 30-40 minutes or until peppers are tender.

Season with salt and pepper.

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Eat, enjoy--and have a happy Mother's Day.

Image from http://www.txbeef.org/