I made this soup this week and it was so good I wanted to share it. It's one I make in the summer when I don't want to turn on the oven, but it's PERFECT for cold weather too.
Last night I used 3 green bell peppers, 2 poblanos and 2 sweet banana peppers. This would be awesome with hatch green chiles too. I love peppers but if you don't, just use less. I had the last of my summer tomatoes that needed to be used up so I added those too. That's what do great about this recipe, you can tweak it to fit your tastes or what's in your kitchen and it always turns out great!
I say 6 servings but those are BIG! If you aren't such a pig or if you are serving it with other items, it will go a lot further. The rice always soaks up the broth so save some to add when you reheat it --- if there is any left!
Spicy Stuffed Pepper Soup
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1 lb lean ground beef
1 lb ground turkey
1 large onion, chopped
3-4 c. assorted sweet bell and spicy peppers, chopped
3 cloves garlic, chopped
1 stalk celery, finely chopped
2 15 oz cans chopped tomatoes
1 15 oz can tomato sauce
1 small can Rotel
6-8 c. beef or chicken broth
1 c long grain rice, cooked separately according to directions
1 T adobo seasoning
salt and pepper to taste
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DIRECTIONS:
| 1. | Saute peppers, celery, onions and meat until beef is no longer pink. |
| 2. | Add garlic, tomatoes, sauce, and rice. Stir well. |
| 3. | Add 4 c. broth, stir again. Then gradually add more to achieve the thickness you prefer. (I like mine "soupier" so I use 8 c.) |
| 4. | Add seasonings and simmer for at least 20 minutes so flavors can mingle. |
| 5. | Serve with crusty Italian bread. If you have tortilla chips, it's fun to scoop it up with those too. |