Stuffed Peppers Soup (Print Version)
# Ingredients:
01 -
Coarse sea salt, just enough to taste.
02 -
One carrot, peeled and diced up.
03 -
Two tablespoons of extra-virgin olive oil.
04 -
One onion, peeled and chopped small.
05 -
Three bell peppers—yellow, green, and red, seeded and cut into cubes.
06 -
400 grams of diced tomatoes from a can.
07 -
A teaspoon of dried rosemary.
08 -
A teaspoon of dried thyme.
09 -
500 grams of organic mixed ground meat.
10 -
Some freshly cracked black pepper.
11 -
150 grams of short-grain rice.
12 -
850 milliliters of beef broth.
13 -
Two tablespoons of tomato paste.
# Instructions:
01 -
Toss in the herbs and rice, let it simmer until the rice is nice and soft, then tweak it with salt and pepper to your liking.
02 -
Drop the ground meat into the pot, brown it until it looks done, splash in the broth and tomatoes, stir in the tomato paste, then let it bubble away for a bit.
03 -
Pour the oil into a big pot and crank up the heat. Toss in the vegetables and onion. Let them cook together for 3 to 4 minutes, just to get them going.
04 -
Cut open the peppers, take out the seeds, and cube them. Peel the carrot and onion, dice up the carrot, and chop the onion finely.
# Notes:
01 -
Top up the broth if it starts looking dry.
02 -
Dish it up steaming hot.
03 -
Sop it all up with a big piece of fresh bread.