Uncle Al's Stuffed Pepper Soup
This is a recipe handed down through my husband's family for many years. It takes a little time but is worth the effort. Sorry, but non-fat sour cream doesn't work! Pat

Uncle Al's Stuffed Pepper Soup

Soup:

  • About 3 quarts of water

  • 1 15 oz can of crushed tomatoes

  • 3 ribs celery chopped

  • 1 large onion chopped

  • 2 or 3 carrots chopped

  • 2 bay leaves

  • 1 teasp. each basil, oregano, parsley,  
     rosemary, thyme

  • 4 Tbsp vinegar

  • 2 tsp sugar

  • ½ cup flour

  • 8 oz container sour cream

  • 1½ C cooked rice divided

  • salt and pepper to taste

Stuffed Peppers:

  • 2 or 3 medium green peppers, seeds removed

  • 1 ½ lbs ground beef

  • 1 egg

  • garlic powder

  •  salt and pepper

*Mix ground beef, ¾ C rice, egg, garlic powder and salt and pepper.  Stuff  peppers. Any extra meat is simply rolled into balls and added to soup with peppers.

*Place water in large pot with tomatoes, celery, onion, carrots, bay leaves, herbs, vinegar, sugar and salt and pepper.

*Bring to boil, turn down to simmer, partially cover pot and cook 1 hour.

*Add stuffed peppers and cook 1 hour more.

*At the end of cooking time, put sour cream in a separate bowl and mix in flour until there are no lumps.

*Add a ladle or two of hot soup to sour cream mixture and stir well.

*Bring the soup to a boil and add sour cream mixture. Boil for 1 minute and turn down to low for 15 minutes.

*To serve: Place 2 to 3 Tbsp of rice and a stuffed pepper to a bowl and ladle soup over it.

 

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