Roasted stuffed pepper soup

Name: Roasted stuffed pepper soup
Total time: 14400 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 pound ground beef; 3 Italian sausages; 3 celery stocks sliced; 28 ounce can diced tomatoes with juice; 1 (10 ounce) can Ro-Tel tomatoes with chilies; 3 cup beef broth; 1 Tbsp seasoned rice vinegar; 1 tsp sriracha sauce; 1 Tbsp tomato paste; 2 tsp Italian seasoning; 1 tsp black pepper; 1 tsp salt; 3 cups cooked rice (if you want to add directly to soup); To serve; Cooked rice, Romano cheese, and green onions

fenway @Fenway

This is a hearty soup of roasted vegetables and tomatoes and a beef broth. I serve the rice on the side for people to add it during service so that the rice can soak up the beautiful broth. Sprinkle with Romano cheese and I added a slice of bread for a hearty dinner soup.

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Ingredients

4 hrs

6-8 servings

1 poundground beef
3Italian sausages
2 Poblano peppers
1 Red bell pepper
1 Jalapeño pepper
1 large onion chopped
3celery stocks sliced
2 carrots sliced
2-3 Garlic cloves minced
28 ouncecan diced tomatoes with juice
1 (10 ounce)can Ro-Tel tomatoes with chilies
3 cupbeef broth
1 Tbspseasoned rice vinegar
4 Tsp Worcestershire sauce
1 tspsriracha sauce
1 Tbsptomato paste
2 tspItalian seasoning
1 tspblack pepper
1 tspsalt
3 cupscooked rice (if you want to add directly to soup)
To serve
Cooked rice, Romano cheese, and green onions

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Steps

4 hrs

1

Preheat the oven to 500°. Place peppers on aluminum foil And roast until tender. Cool and remove stem and seeds. You can peel of the loosened skin if you like, but it is very difficult for the poblanos. Chop to desired size.
2

Add 1 Tbsp oil to a deep pot and brown sausages until cooked. Remove from pan and cool. Add carrots, celery, onion, and garlic to the pot and sauté until softened. Add ground beef and brown.
3

Cut sausage into pieces and add to the pot along with the remaining ingredients (broth, canned tomatoes, vinegar, sriracha sauce, Worcestershire sauce, tomato paste, salt, pepper, Italian seasoning). Cover pot and simmer for one hour. If you want to add the cooked rice to the soup add now. Taste and add salt, pepper or additional broth if needed.
4

Serve with rice and a sprinkle of Romano cheese and green onion.

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Cooksnaps

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fenway @Fenway

on March 07, 2019 20:40

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.