Thursday, October 11, 2012

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A sauce containing tomato puree, diced tomatoe...

Cold Weather Warm Ups!

As the leaves begin to change, and you hear about "frost warnings" on the weather report, I start to think about making some soup.  Stuffed Pepper soup in one of my favorites.  The Cheddar Chowder is a great dinner soup and very filling.  Both of these soups will be sure to warm your bones.

Stuffed Pepper Soup

2 pounds ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper

In a Dutch oven (or large soup pot) cook beef over medium heat until no longer pink; drain.  Stir in remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.
This recipes yields 2-1/2 quarts or 10 servings.
Serve with a hunk of French bread and a salad for a complete meal.  The soups tastes even better the next day.

Cheddar Chowder

2 cups diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
4 cups water
Place all ingredients in a large soup pot and bring to a boil, reduce heat and simmer for 10-12 minutes or until vegetables are tender..
While the vegetables are cooking, make the cheese sauce:
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups grated cheddar cheese
1 cup cubed ham
Melt the butter in a saucepan and add flour to maker a paste.  Add the milk and stir, constantly over low heat until the mixture thickens.  Remove from the heat and add the cheddar cheese.  Stir until cheese is melted.  Add this cheese sauce to the cooked vegetables. (do not drain water from vegetables).  Add the ham and heat through.
A French Baguette and a salad will complete this meal.

The Old Guy
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