Tuesday, February 12, 2013

Stuffed Pepper Soup and Croutons

We had a really busy day and got home so late, I didn't cook.  We stopped to eat on our way home.  I will write tomorrow what we did today.  It was very exciting.

As you know, I make a lot of soup.  At least twice a week, I make a whole kettle of soup for my dad.  I like to make different varieties.   A few days ago I made Stuffed Pepper Soup, so that will have to be my Tuesday recipe.  It is very quick and easy.

Stuffed Pepper Soup

2 pounds of Ground Beef
1-2 quarts Water (I started with 1 quart and added more liquid for desired thickness)
2 teaspoons Beef Bouillon granules  (or you can use beef broth instead of water and leave out the bouillon)
1 can (28 oz.) Tomato Sauce
1 can (28 oz.) Diced Tomatoes, undrained
2 cups cooked Rice
2 cups Green Peppers, diced
2 cups Carrots, diced
1 small Onion, diced
2 teaspoons salt
1 teaspoon pepper

Brown the ground beef until it isn't pink and drain off the grease.
Stir everything else together in a Dutch Oven and simmer until the vegetables are tender.

Or use the Pressure Cooker.  Brown the meat, add the other ingredients and pressure for 10 min.  Either way you get the same results.  If the soup is too thick, it can be watered down to a proper thickness.

Homemade Croutons

1 loaf of day old French bread, cubed
1/2 cup melted butter
2 teaspoons garlic powder

You can add other flavorings as you like.  The recipe also calls for Italian seasoning, parsley, parmesan cheese, salt and pepper, but I leave all of that out.  We just like them plain, but it depends on what you use them for. 

Just preheat the oven to 300 degrees.  Place all the ingredients in a bowl and toss well.  Spread out in a single layer on a jelly roll pan.  
Bake 12-25 minutes until golden brown. They easily burn, so watch carefully the last few minutes.  The time depends on the amount of bread cubes used.

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