Cook Talk

20 qt stuffed pepper soup
Duane
12/06/17 		i need recipe for 20 gt stuffed pepper soup anyone have a good one?
ellen
12/07/17 		You would need 8 times this recipe. If you cook it all at once, remember ti increase the herbs by only 6 when you do everything else by 8. And DO NOT put the cooked rice in the soup overnight , it gets really mushy.

Stuffed Pepper Soup for 10

2 pounds ground beef
2 cloves garlic, minced
6 cups beef or chicken broth, or water if you must
1 can (28 ounces) tomato sauce (You can sub part tomato juice or V8)
1 can (28 ounces) diced tomatoes, undrained
2-3 cups chopped bell , I like red and yellow as well as green
1/4 cup packed brown sugar
4 Tbsp chopped fresh parsley , plus more for garnish
1 tsp dried basil
1/2 tsp dried oregano (thyme or sage also possible)
1 teaspoon pepper
2 cups dry long grain white or brown rice, cooked

Optional garnishes
Chopped fresh parsley, optional
Grated cheese, sour cream or Greek yogurt, 1 cup

There is no added salt due to the canned items, you can add to taste. Also, if preparing ahead, DO NOT add the rice until heating for serving; it turns to mush. You can also put the hot rice in the bowl and ladle the soups around it, gumbo style.

Over medium heat, cook and stir beef and garlic until beef is no longer pink; drain. Stir in all the other ingredients except the rice. Bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. Add cooked rice; simmer, uncovered, 10 minutes longer. To garnish, serve sprinkled with chopped fresh parsley and grated cheese. Yield: 10 servings (2-1/2 quarts).

Re:
Name:
E-Mail: (optional)
 
Message
Body