Cozy @ Home: Stuffed Pepper Soup

There's something about the perfect combination of a snowy, blowy day and soup. There is a satisfying contentment in chopping and stirring, the aroma and the steam rising from the pot of pure goodness simmering for the afternoon on the stove.

It speaks of love and caring and memories and HOME....and being cozy!

There is pride in knowing that the peppers, the tomatoes, venison, and onions are all from our own freezer, food harvested and prepared to store by us; this pot of soup turns into something of a family project.

This particular soup is hearty and filling and I thought you might enjoy trying it, too.
Cheddar cheese on top is the little bonus you can leave off if you like but me? I'm all for it.

So, would you like the recipe?

STUFFED PEPPER SOUP

1 c. onion, chopped
1/4 c. chopped celery
1 clove garlic
2 c. chopped green peppers
2 T. vegetable oil
(I didn't use this, I pre-cook the vegetables in simmering water)
1/2 lb. ground beef or venison
1 16-oz. can crushed tomatoes
1/2 c. tomato juice
1/2 c. uncooked white rice
or add 1 whole c. rice and an additional cup or so of chicken broth
3 c. water
1 T. soy sauce
2 T. chopped fresh parsley (optional)
2 t. white sugar
1 t. salt
1 t. black pepper

Cook vegetables until soft. Add other ingredients to the soup pot and simmer over low-medium heat, stirring often to make sure the rice doesn't stick to the bottom of the pan.

When at the desired consistency, serve with a bit of cheddar cheese over the top and serve with a crusty bread or cornbread or muffins.