Wednesday, October 27, 2010

Season's Gleanings! (& A Recipe!)

Weekend before last, I was out in the garden, and I picked a peck of peppers...

And, I got busy with my daughter and grandon's visit, and promptly forgot about them.

And then today dawned blustery, stormy, cloudy.  And it dawned on me then that it was a perfectly perfect pepper soup day.

Stuffed pepper soup, to be exact, especially since I was passing those peppers each time I left the house and came back in...they were really starting to bug me!

But there were plenty!  I could make a batch of soup and MORE could be chopped and kept for the freezer. They can be used in the soup this winter!  So, measured out in two cup batches, I can pull a bag out and pop them in the soup pot.

The soup is done, and I buttered a piece of brown bread and ate a bowl that was steaming hot for lunch.


And after lunch, I got busy and chopped those peppers for the freezer with my trusty little friend, the "Vidalia CHOP WIZARD".

This one is from Bed, Bath and Beyond, and I paid around $20 and used my coupon, but you can get a knock-off brand from Wal-Mart for right around $10.

It has been a huge help to me in my chopping for canning and freezing from the garden.  It's an invaluable tool on those long salsa-making days in late summer.  There is a small and a large chop, I use the larger one the most.  All your peppers and onions and everything for the soup (or salsa or whatever) come out perfectly uniform.  (And cleanup is easy!) 

And....would you like the recipe for "STUFFED PEPPER SOUP"?

It's so full of vegetables and all good things, and I used my canned tomatoes, but if you don't have those, don't worry.

Here you go...

Stuffed Pepper Soup
1 c. chopped onions
1/4 c. chopped celery (or more if you'd like)
1 clove garlic, minced
2 c. chopped green bell pepper 
(I used my reds, too)
2 T. Vegetable oil
1/2 lb. browned lean ground beef or ground venison (even better!)
One sixteen ounce can crushed tomatoes
1/2 c. tomato juice
1/4 c. uncooked long grain rice
3 c. water
2 T. chopped fresh parsley
2 t. sugar
1 t. salt
1 t. black pepper
1\4 t. ground cinnamon (optional)

Saute vegetables in oil just until tender, do not brown them -- just cook until tender.  Just under about ten minutes.  

Then stir in rice, tomatoes, juice, water, parsley, sugar, salt, and pepper and browned meat.  

Cover and simmer approximately 45 minutes and adjust liquid if necessary, until rice is fully cooked.

It's a great sense of accomplishment when you can put away items from your garden to use in the wintertime...on blustery snowy days.


(And I'll try not to let those red and green peppers remind me that Christmas is only two months away!)

(Oh, and I'm using BLOGGER'S new editor, and I am having a terrible time getting my font to be the right size.  It's either THIS  or THIS.  Which do you prefer?  The small one is called normal, I call it microscopic.  The large one is GIGANTIC, in my opinion.  What say YOU?)


Kerin said...

Oh yum! I've never made stuffed pepper soup, and I've printed the recipe off so that I can give it a try. Thanks!
I still have a bunch of chopped peppers in the freezer...... from the summer garden.
As for the font.....maybe this is just old age speaking , but I love the gigantic font :)
So nice and easy on the old eyes !

Parisienne Farmgirl said...

Oh man, I am so behind on your blog! That little guy is growing into a little tank! What a cutie!
Off to peruse!

Sister Number Five said...

I also made stuffed pepper soup last Saturday, which tasted so good on a cold, wet day. I had some yellow, orange and green peppers that needed to be used, so it was colorful! I used a bag of tomatoes that I froze two years ago(easier than canning). I also vacuum sealed & froze a few slices of peppers in tiny bags, which is great to pull out for a quick quesadilla or fajita, It takes 30seconds to thaw in the microwave and they really keep their color. I can't always buy colored peppers in the winter. I have trouble growing them here in the north; too short a season.
I gave some soup to our mom, so I guess Stuffed Pepper Soup was a family affair this week!