Saturday, January 25, 2014

(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. 

Photobucket

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