Comfort Food Recipes: Soup's On

by Michele Cheplic | More from this Blogger

03 Feb 2009 09:00 AM

Just when I thought winter was fading, we get hit with another windchill warning. According to local meteorologists, it will feel like -20 to -40 in parts of Wisconsin and Minnesota today. Oh joy.

If you are battling the winter blues, then the following recipe might help improve your mood. Roasted Stuffed Pepper Soup is the ideal comfort food, especially on frigid winter days.

Warning: This is not a soup you want to make if you are in a hurry. It requires multiple steps and takes more than an hour to prepare. On the bright side, the flavors are incredible and your entire home will be toasty warm well after you've slurped up the last spoonful.

ROASTED STUFFED PEPPER SOUP

Ingredients:

2 pounds lean ground beef (you can substitute with ground turkey or pork)

1 roasted red pepper, diced (see roasting directions below)

1 roasted yellow pepper, diced (see roasting directions below)

1 roasted green pepper, diced (see roasting directions below)

1 large roasted onion, diced (see roasting directions below)

3 cloves garlic, smashed

2 cups spicy Bloody Mary mix

3 large cans chopped tomatoes

3 cups beef broth

1/4 sugar

Fresh black pepper

Salt to taste

1/2 cup cornstarch dissolved in 3/4 cup water

3 cups cooked white rice

Directions:

Start by browning beef in a large soup pot with a little bit of oil.

Once the meat has browned, remove it with a slotted spoon; leaving any oil that has accumulated in the pan.

Add roasted peppers and onions (see directions below) to the pot and cover, turn the heat down and sweat the vegetables for about 15 minutes.

Next, add the garlic and return the beef to the pot, stir well and cover, simmer an extra 10 minutes.

Add the tomato products, beef broth and the sugar. Add black pepper, cover the pot and simmer for about 30 to 40 minutes.

Taste and add salt if needed.

Bring to light boil and stir in the cornstarch to thicken slightly.

Turn down the heat and add the rice.

Cook on low for about 10 minutes before serving.

To Roast Peppers:

Cook over a direct flame until the outer skin has charred completely. Place into a heatproof bowl and cover with plastic wrap or place in a Ziploc bag and seal. After 10 minutes, peel the outer skin.

To Roast an Onion:

Peel and cut into 1/2-inch thick slices. Brush with oil and grill over high heat either in a grill pan or gas grill. Cool before dicing.

Related Articles:

Warm Up with Homemade Chowder

More Hearty Winter Soup Recipes: Turkey and Rice and Tropical Chicken

Tips for Hosting a Winter Soup Party

Hearty Homemade Winter Soup Recipes

Super Soups

Easy Taco Soup

Unique Soup Recipes

More Soup Recipes

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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