Shelly's Recipe

* Stuffed Green Pepper Soup *

Category: Soups

Makes: 20 side-dish servings

1/4 cup olive oil
1 medium onion, diced
1 tablespoon minced garlic
3 pounds diced canned tomatoes
1 1/2 cups tomato juice
6 cups homemade or good quality purchased beef stock
2 medium green bell peppers, diced
1 medium red bell pepper, diced
4 tablespoons (1/2 stick) butter
1/4 cup flour
2 cups heavy whipping cream
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
3 tablespoons freshly chopped parsley
1/2 teaspoon freshly ground black pepper
2 dashes hot pepper sauce
2 dashes Worcestershire sauce
Salt to taste
1 1/2 pounds ground beef, cooked and drained
2 cups cooked rice

In a large soup pot, heat olive oil. When hot, add onion and garlic and sweat. Add tomatoes and tomato juice and simmer 30 minutes. Add stock and bell peppers and simmer 20 to 30 minutes, until peppers are soft.

Make a roux in a small pan by melting butter, then whisking in flour until smooth. Cook 2 minutes, then add to soup along with remaining ingredients.