This recipe proves that you can turn almost anything into soup.
Stuffed Pepper Soup
2 tablespoons olive oil
1 lb ground sirloin
salt and pepper, to taste
1/2 teaspoon allspice
3 cloves garlic, chopped
1 large onion, diced
3 green bell peppers, seeded and diced
1 bay leaf
1 quart of stock
28 ounces crushed tomatoes (canned or fresh)
1 cup grains or small cut pasta
a handful of fresh basil leaves, torn
grated Parmesan cheese for topping
If using a quick-cooking grain, prepare separately in a small pot according to standard directions. Heat a medium soup pot over medium heat with olive oil. When hot, add the beef and season with salt, pepper, and the allspice. Cook the meat until browned, about 5 minutes, then add the onions, garlic, peppers, and bay leaf. Cook for 10 minutes or until tender. Stir in the stock and tomatoes and bring to a boil. When boiling, add in pasta, if using, and cook until al dente. Turn off the heat and fold in the basil leaves. Remove bay leaf. Serve. If you used a grain, add the desired amount to each bowl. Top with the Parmesan. Serves 4 – 6