Tuesday, December 20, 2011

Nashville Weekend and Stuffed Pepper Soup

I'm so sad to see this weekend come to a close. After spending four days playing and chasing around my nephew I miss the little guy like crazy. All the fun we were having left little time to cook, but we definitely ate well all weekend!

On Friday night, I whipped up a batch of
cassoulet. It was a hit (even after my brother doubted me and served himself half a bowl...he went back for seconds!) Saturday, we ran errands all day but made a pit-stop at Ashley's parents house for some delicious homemade veggie soup. It was great! With a mix of potatoes, white kidney beans, Lima beans and veggies, this soup warmed our hearts and filled our stomach.

Sunday came a little too quickly but I was greeted bright and early with a southern classic: biscuits and gravy! I've never had them before but have seen it on countless menus. After lounging and laughing with Grady, we made lunch. Ashely found a great recipe for Stuffed Pepper Soup on Pinterest (which I am not addicted to!) While Ashley manned the stove, I was her sous-chef and handled the chopping. 

After about 45 minutes, we were eating one of the most delicious soups I've ever had. In one piping hot bowl we noshed on plentiful servings of fruits, protein, and grains and amazingly, this dish is only about 260 calories! I definitely suggest trying this one!

Chopped and ready for the pot!

Sauteing the peppers and turkey


The finished product
1 cup uncooked brown rice
1 lb ground turkey
1 chopped green bell pepper
1 chopped red bell pepper
1/2 medium onion, chopped small
3 cloves garlic, minced
2 (14.5 oz each) cans petite diced tomatoes flavored with basil, garlic and oregano
1  14.5 - 16oz can tomato sauce
2 cups chicken broth
salt and pepper to taste

1) In a large Dutch oven, brown ground turkey on high heat and season with salt and pepper. Drain any excess fat after thoroughly cooked then add peppers, garlic and onion. Cook for about 5 minutes on low heat. (These should not be very tender...they'll continue to cook later.)
2) Add diced tomatoes, tomato sauce marjoram and chicken broth. Cover and simmer on low heat for 30 minutes. 
3) Meanwhile, cook the rice as directed on the package. For one cup rice, cook with two cups of water. Bring to a boil then let simmer until water has evaporated. If it still tastes chewy, add a bit more water and let simmer until cooked through.
4) Once soup has simmered mix in cooked rice, season with salt and pepper to taste then serve.

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