Stuffed Pepper Soup

Name: Stuffed Pepper Soup
Total time: 30 s
Yield: 22
Ingredients: 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 time
30 min
Difficulty Easy
Number of servings
22

Using prepared stuffed peppers makes this delicious, hearty soup surprisingly easy to prepare.

Ingredients

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.