Un-stuffed Pepper Soup
3/4 pound ground beef
2 large green peppers, chopped
1/2 large onion, chopped
1 cup beef broth (more if you like a thinner soup)
1 can condensed tomato soup (Bisque is Jody’s favorite)
1 can crushed tomatoes
1 cup cooked rice
Cook beef, green peppers, and onion over medium heat until the beef is no longer pink. Stir in the broth, soup, and tomatoes. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through. Yield: 6 servings.
Submitted by Jody Meakins of Meeker, Colorado
This past week I received a letter and recipe from Jody Meakins (Linden) of Meeker.
Jody grew up on a dairy farm in the Meeker area and after college she taught at Ault High School in Ault. That’s where she met my sister, Darlene, who was also teaching at Ault. They have remained good friends ever since.
Jody sent a recipe for “Un-stuffed Pepper Soup”. She wrote that the first time she tasted the soup was at the Meeker Café when it was featured as the soup of the day. Jody said she “had to try it” and set out to duplicate the soup.
She started with several similar recipes and modified them to suit her taste. The result is this week’s recipe.
Since the weather was cold this past weekend it was the perfect time for me to try the soup. (There’s nothing better than a hot bowl of homemade soup on a cold fall-or winter-day.) Jody’s soup is delicious.
My brother, Duane, came by when the soup was simmering. He liked it. So did my husband, Lyle. It has a wonderful flavor.
So if you’d like to make Jody’s “Un-stuffed Pepper Soup”, you will need these ingredients: 3/4 pound ground beef, 2 large green peppers (chopped), 1/2 large onion (chopped), 1 cup beef broth (more if you like a thinner soup), 1 can condensed tomato soup (Jody’s favorite is Bisque), 1 can crushed tomatoes, and 1 cup cooked rice.
I used the entire pound of ground beef because I didn’t want to deal with 1/4 pound, and I used 4 cups of beef broth that I made with instant bouillon.
Cook the beef, green peppers and onion over medium heat until the beef is no longer pink. Stir in the broth, soup and tomatoes. Bring to a boil. Reduce heat, cover and simmer for at least 30 minutes, stirring occasionally. Add rice and cook through. Yield: 6 servings
Jody wrote that this is a hearty soup (it is) and suggests serving it with French bread and a salad.
Thanks so much, Jody! It is the soup season!
Do you have a recipe that you’d like to share with readers? If so, send it to me at P.O. Box 415, Craig, CO, 81626 or call me at 824-8809.
Copyright Diane Prather 2012