SPICY RED BELL PEPPER SOUP RECIPE | ALLRECIPES
I love this recipe because it uses fresh, sweet red bell peppers, as opposed to roasted red peppers. It's full of other fresh vegetables and thyme, too, and it freezes exceptionally well. Rice is used as the thickening agent, rather than cream. If you don't like a lot of spice, reduce the amount of cayenne and red pepper flakes.
Provided by QUIRKYIQ
Categories Vegetable Soup
Total Time 1 hours 45 minutes
Prep Time 40 minutes
Cook Time 35 minutes
Yield 10 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
- Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.
Nutrition Facts : Calories 108.8 calories, CarbohydrateContent 19.1 g, CholesterolContent 4 mg, FatContent 2.2 g, FiberContent 3.1 g, ProteinContent 3 g, SaturatedFatContent 0.3 g, SodiumContent 1027.9 mg, SugarContent 6.5 g
MAKE-AHEAD CABBAGE ROLLS RECIPE: HOW TO MAKE IT
I've relied on this recipe for years, and my cabbage rolls never fail to impress. As the host of a number of holiday parties, my guests have come to expect this main entree. —Nancy Foust, Stoneboro, Missouri
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 50 minutes
Prep Time 60 minutes
Cook Time 50 minutes
Yield 12 rolls.
Number Of Ingredients 17
Steps:
- In batches, cook cabbage leaves in boiling water until crisp-tender, 3-5 minutes. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., Meanwhile, in a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in rice and eggs. , In another skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender, 6-8 minutes. Stir in water, tomato sauce, lemon juice, sugar, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes., Spoon about 1/2 cup meat mixture onto each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. Transfer to a greased 13x9-in. baking dish. Pour sauce over rolls. Refrigerate, covered, overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, until heated through, 50-60 minutes.
Nutrition Facts : Calories 492 calories, FatContent 28g fat (12g saturated fat), CholesterolContent 176mg cholesterol, SodiumContent 1376mg sodium, CarbohydrateContent 28g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 33g protein.
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