Stuffed Pepper Soup

adapted from Skinnytaste: Stuffed Pepper Soup



Ingredients:

• 3 cups cooked brown rice
• 1 lb 95% lean ground beef (also good with ground turkey)
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup finely diced onion
• 3 cloves garlic, chopped
• 2 cans (14.5 oz each) cans petite diced tomatoes
• 1 3/4 cups tomato sauce
• 2 cups reduced sodium, fat-free chicken broth (sometimes I just use 1 can chicken broth)
• 1/2 tsp dried marjoram (I leave this out)
• salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 8 cups.

I like to shake Cajun seasoning on top of my serving for a little extra kick!!!

Slow Cooker Chili

Here is one of my favorite crockpot chili recipes. I've changed the recipe around alot depending on what I have in the pantry or how spicy I want it. I've also skipped the crockpot and made it in a large stew pot.....just simmering it for an hour before dinnertime. If you try the crockpot version, it makes the house smell yummy when you come home in the evening. It tastes great with frito chips, shredded cheese, chopped onions, sour cream etc. Perfect for those cold nights or football games on the weekend!! Hope you enjoy it!

Carissa

Slow Cooker Chili

2 lbs. ground beef
1 large onion, chopped
1 green pepper, chopped
3 garlic cloves crushed or 1 1/2 tsp. minced garlic
2 Tablespoons chili powder
1 tsp. salt
2 tsp. ground cumin (or more if desired)
2 tsp. dried oregano leaves
3 cans (14.5oz.) diced tomatoes, undrained
1 can (15oz.) light red kidney beans, rinsed & drained (optional)
2 Tablespoons cornstarch
1/4 cup water

Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except cornstarch and water in a 3-4 quart slow cooker. Cover & cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes until slightly thickened. Makes 8 servings.

Hearty Bacon & Potato Chowder

I LOVE to make soup....especially on cold winter days. I have many versions of potato soup that I rotate but this one is close to the top. It is very easy to put together and tastes great. Whenever I serve it for family or friends, I typically make my awesome grilled cheese sandwiches also. Enjoy!!!

Carissa

Hearty Bacon & Potato Chowder

8 slices bacon, cut up
1 cup chopped onion
1 cup chopped celery
2 medium potatoes, peeled & diced
1 cup chicken broth (sometimes I add 1 whole can)
1 can cream of mushroom soup
1/2 cup sour cream
1 1/2 cup milk
1/4 cup chopped parsley (I just used a little dried parsley)
salt & pepper to taste

In large soup pot, cook bacon, onion & celery until bacon is lightly browned & vegetables are tender. Pour off drippings. Add potatoes, broth, salt & pepper. Cover; simmer 12-15 minutes or until potatoes are done. Stir in cr. of mushroom soup, sour cream, milk & parsley. Heat thoroughly. Makes 6 servings.