Now I know technically winter doesn’t start for a few more weeks, but waking up to snow sure feels like it! Yes, we got our first dose of snow this morning although it didn’t accumulate to much on the roads. Now what is better on a cold Sunday than to be lazy and cozy up on the couch? I also love getting my cooking done for the week on Sundays; makes for a lot less hassle during my busy week. So what did I do but go out with all the crazies at the grocery store this morning to stock up on some soup making supplies.
Now I love me some stuffed peppers, but they’re not the easiest things to make in bulk for the week. However, if you take all of these ingredients, throw it in a crockpot, you can make some delicious Un-Stuffed Pepper Soup. Grab that crockpot out of the cabinet and let’s get to work!
Tomato Paste: 6 oz can
Diced Tomatoes: 28 oz can
Green Pepper: 3 peppers diced
Ground Turkey: 1 pound
Chicken Broth: 4 cups
Brown Rice: 1 cup uncooked
Garlic: 4 cloves
Onion: 1 diced
Basil Leaves: 1 teaspoon
Garlic Powder: 1 teaspoon
Shredded Mexican Cheese: 1/4 cup to top
First you need to cook off your ground turkey. All of the measurements for the ingredients can be altered to your preferences. I bought a pack of ground turkey that was actually 1.3 pounds, so don’t worry if you’re off a little bit! Cook the ground beef/turkey off in a skillet. Once it browns, add your diced onions and garlic. Add all of your ingredients, except the peppers, into your crockpot.
Take your green peppers, cut them in halves and remove the seeds. You want to bring a pot of water on the stove to a boil and then add your green pepper halves. Let the peppers set in the water for 3 minutes. Carefully remove your blanched pepper with a slotted spoon and let cool. Once they are cool enough to handle you can cut them into small diced pieces. Add these to your crockpot of ingredients and you are ready to go!
Stir your ingredients all up and turn that baby on low!
Now the hard part comes: the waiting game. I would recommend starting your soup sometime before noon because this soup should cook on low for around 8 hours. If you are home for the day, I would recommend stirring every hour or two. If the soup gets a little thicker than you would like, feel free to add a cup of water at a time.
Now what’s better than a bowl of this soup on a cold day? A bowl of this soup topped with cheese of course. Add a little mexican or three-cheese blend shredded cheese to your warm bowl of soup and get ready to eat up.
Need something else to keep you warm this winter? Check out this fabulous recipe: