Stuffed Pepper Soup

Stuffed Pepper Soup

Stuffed Pepper Soup

I was given all the ingredients for stuffed peppers from Carl at Blue Pike Farm. He wanted me to can stuffed peppers for him. I ended up making him stuffed pepper soup instead. He can eat it the way it is or add rice to it later. I have to say that it tasted great and I canned quite a bit of it for him. Here is the recipe, if you want to make it, too.



Stuffed Pepper Soup

1 qt. chicken stock

6 c. chopped onions

8 c. seeded and chopped sweet peppers- about 14

8 lbs. fresh tomatoes, peeled and cut up

2 lbs. ground meat- cooked and drained well

3 cloves garlic, peeled and chopped

1/2 c. cider vinegar

 non-iodized salt to taste

pepper to taste

cayenne pepper to taste

Combine first seven ingredients in a large pot and bring up to a boil. Turn heat down to a simmer and cook until vegetables are tender, about 20 minutes. Stir from time to time. Add remaining ingredients and cook 5 minutes longer. Ladle hot soup into clean, hot quart jars and fill leaving 1-inch head space. Use a plastic knife to remove and air bubbles. Wipe rims and screw on lids. Repeat with remaining soup. Place jars in a pressure canner and following the manufacturer’s instructions. Process quarts for 90 minutes at 10 pounds pressure, pints for 75 minutes. Yield: about 7 quarts.

Note: Soup could also be frozen instead.

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