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Stuffed Pepper Soup

  • 30 min
  • Easy
  • 22
Using prepared stuffed peppers makes this delicious, hearty soup surprisingly easy to prepare.
  • Butter, salted, or margarine -- 1 oz
  • Onions, medium diced -- 2 oz
  • Celery, medium diced -- 2 oz
  • Water -- 2 qts
  • Minor’s Ham Base -- 1 oz
  • Minor’s Chicken Base 12 x 1 pound -- 1 Tbsp
  • Tomato purée, canned -- 28 oz
  • Stouffer’s Stuffed Green Peppers with Beef and Tomato Sauce, thawed, chopped -- 83 oz
  • Black pepper, ground -- 1/4 tsp
  • Fennel seed, ground -- 1/4 tsp
Preparation
1
In a sauce pot, melt butter or margarine. Add onions and celery; sauté 2 minutes until tender.
2
Add water, Ham and Chicken Bases, and tomato purée. Heat to a gentle boil, reduce heat and gently boil 5 minutes, stirring occasionally.
3
Add chopped Stuffed Green Peppers. Return to a gentle boil for 5 minutes, stirring frequently.
4
Season to taste with pepper and fennel.
Components