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Thursday, December 29, 2016

Pepper Pot Soup with recipe

Early America was hard living and it was no different for the Continental Army. The battles for the newly formed country of the U.S.A were hard but very much needed. It was the Revolutionary War that would win freedom for all those that wanted it. The winter of 1777-1778 was brutal for the soldiers of Valley Forge. It was on December 29th 1777 George Washington requested that the army's chef prepare a meal that would boost the morale of the soldiers and warm them as well. So the chef rounded up some peppercorn, small bits of meat, tripe and other ingredients and called it a pepper pot soup. This soup is also known as the Philadelphia Pepper Pot Soup The meal was loved by all and has been thought of as "the soup that won the war"
Today try out this Stuffed Pepper Soup , perhaps not quite the soup that won the war but one that might win some praise from your family

1 lb lean ground beef 
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small yellow onion chopped (1 cup)
3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
3/4 cup chopped green bell pepper
2 cloves garlic, minced
2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5) can beef broth
2 1/2 Tbsp chopped fresh parsley, plus more for garnish
1/2 tsp dried basil
1/4 tsp dried oregano
1 cup uncooked long grain white or brown rice (I've tried and like both)
Cheddar or mozzarella cheese, for serving (optional)

In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional cheese and garnish with fresh parsley.
*For a thinner soup don't add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).
Recipe Source: inspired by this recipe on allrecipes

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