Stuffed Pepper Soup
Using prepared stuffed peppers makes this delicious, hearty soup surprisingly easy to prepare.
Ingredients
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Butter, salted, or margarine -- 1 oz
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Onions, medium diced -- 2 oz
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Celery, medium diced -- 2 oz
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Water -- 2 qts
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Minor’s Ham Base -- 1 oz
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Minor’s Chicken Base 12 x 1 pound -- 1 Tbsp
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Tomato purée, canned -- 28 oz
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Stouffer’s Stuffed Green Peppers with Beef and Tomato Sauce, thawed, chopped -- 83 oz
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Black pepper, ground -- 1/4 tsp
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Fennel seed, ground -- 1/4 tsp
Preparation
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1In a sauce pot, melt butter or margarine. Add onions and celery; sauté 2 minutes until tender.
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2Add water, Ham and Chicken Bases, and tomato purée. Heat to a gentle boil, reduce heat and gently boil 5 minutes, stirring occasionally.
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3Add chopped Stuffed Green Peppers. Return to a gentle boil for 5 minutes, stirring frequently.
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4Season to taste with pepper and fennel.
Components