Recipe #76: Stuffed Bell Pepper Soup

I’ve been making quite a few soups from this book lately and it’s been so great with all the cold weather. It’s nice to have something so warm and comforting. This one was particularly good because it’s called a soup but it had lots of meat and veggies, so it was almost a chili. I also ate it with some tortilla chips, instead of rice, and it was a good combo.

In the recipe itself, I did have to make a few adjustments because I used plain tomato passata, as opposed to seasoned tomato sauce. I added lots of spices – salt, pepper, oregano, basil and a bit of sugar – to make up for what I was missing. The other change I made was using yellow and red bell peppers to add a bit more sweetness than you’d get from green peppers.

This soup came together in no time and I cleaned up all the prep dishes while it was simmering, which was good. Once it was ready, I stirred in a bit of parsley for a touch more freshness. My family loved this soup.

Final thoughts: nice chunky and meaty soup, liked it a lot.


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