(Leftover) Stuffed Pepper/Artichoke Soup

 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. 

White Chili (with artichoke hearts)

 The weather is nice and cool this weekend.

And what do I have on my mind?

Chili!!

One of my all time favorite soups for the fall season.

But I did a little something different with this chili.

Wait till you see the spices and ingredients involved.

I am a stickler when it comes to leftovers.

I DO NOT throw away!

There are so many meals that can be recreated through leftovers.

This chili is one of them.

I had two leftover chicken spinach feta brats from dinner the night before.

YUP, you guessed it....

They went into my white chili.

And have you ever thought about adding artichoke hearts to your white chili?

FANTASTIC!!

I loved it!!

The spices and ingredients in this chili sound to be extremely fiery hot,

but don't let them fool you.

The spices and ingredients are the good ones.

One of those dishes that has the good bite but no burn.

Okay, I won't keep you waiting any longer.....

Here is the recipe!

White Chili

2 c. water
1 TBS chicken soup base
1/4 c. medium salsa
1/2 tsp. dried oregano
1/2 tsp. cumin
1/8 tsp. cayenne pepper
1 can artichoke hearts (organic if possible), drained and chopped
1 can chili ready beans, rinsed and drained
1 c. milk
2 fully cooked chicken brats, sliced in bite sized pieces
*You can use any fully cooked meat of your choice; chicken, ground turkey, sausage, etc...

Add all ingredients except milk. Simmer for 30 minutes. Add milk while stirring and bring back up to heat (maybe 5 minutes).