I want it to be cold.
I want it to be cold and crisp. I want to make a fire in my chiminea and enjoy a bowl of hot, steaming soup on the back porch next Friday night.
Instead, as I write this, it’s well over 70 degrees with 98 percent humidity, and it’s winter! It’s WINTER, Mother Nature, did you not get the memo?
Anyone who lives in the South knows that those cold, crisp evenings are not to be taken for granted. I feel like they’re few and far between most years, this year included.
Luckily, you don’t need cold weather to enjoy a hearty bowl of soup. As I scanned back over the blogs from the past few weeks, I noted that I’ve submitted several soup recipes. I guess I’ve been wishing for a cold night for a while, then resorting to making due with turning the air conditioner down a few degrees and making the soup anyway.
Maybe next Friday night will actually be colder.
Slow Cooker Stuffed Pepper Soup
1 lb extra-lean ground beef
1 cup onions, diced
1 (14.5 oz) can diced tomatoes with green peppers and onions
2 cups green peppers, chopped
1 (15 oz) can tomato sauce
3 cups beef stock
1/2 tsp dried basil
1/2 tsp dried oregano
1 cup white rice, cooked
Brown beef and onions in a heavy skillet. Drain fat; transfer to crockery of a slow cooker. Add tomatoes and the rest of the ingredients. Stir to combine. Cover and cook on low for 8 hours or on high for 5 to 6 hours.
Nutritional Information: Calories Per Serving: 368, Calories from Fat: 58, Fat: 7 g (2 g Saturated Fat), Cholesterol: 81 mg, Sodium: 1148 mg, Potassium: 868 mg, Carbohydrates: 42 g, Fiber: 4 g, Sugar: 8 g, Protein: 34 g.
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