Is anyone else experiencing a crazy winter?
I haven't seen a winter this bad for a very long time.
Since the weather is still freezing cold I thought I would share
a soup recipe that I created.
This soup is the BOMB!
Are you a stuffed pepper fan?
I know I am!
I was walking past the meat department at my local grocery store
when a display of stuffed peppers caught my attention.
How easy is that?
Take them home,
place them in a baking dish,
create my own tomato sauce,
and bake.
Simple!
Simple!
Simple!
But I bought four of them for two people.
Which that means we had leftovers.
I consider myself the leftover KING.
I can take leftovers and turn them into something new
over
and
over
and
over
I had one leftover stuffed pepper from our dinner the evening prior.
What can a lonely stuffed pepper be turned into?
Soup, of course.
As I created this soup I wrote down all my ingredients and steps involved.
This is what I did:
(Leftover) Stuffed Pepper/Artichoke Soup
2 1/2 qrt. water
4 TBS beef soup base
2 c. whole wheat spiral pasta
1 can diced Italian seasoned tomatoes
Bring broth and tomatoes to a boil, add pasta and boil according to pkg. directions for al dente.
Then Add:
1 can artichoke hearts (drained and chopped), chopped leftover stuffed pepper, 1 c. frozen corn, and a few drops of hot sauce of your choice.
Simmer until heated through, approximately 18-20 minutes.
Place in soup bowls.
Top with Parmesan or grated provolone.
You are still so good at creating!! If I liked stuffed peppers, I'm sure this is a lovely dish. My hubby would like it. Keep warm Dearie. We are heading South to FL on Thurs. this week and it can't come too soon!
ReplyDeleteMy husband would love this soup and I could make this for the two of us without leftovers easy enough.
ReplyDeleteHope it's warmed up now.
Dawn
Spatulas On Parade
pretty nice blog, following :)
ReplyDeleteLife has gotten in the way and I haven't been able to blog as much. Thank you for the kind words and for stopping by.
Delete