Ok, so it is supposed to be warm out.
I know, I know. It is only April, BUT, it was warm about a month ago. The weather teased us. It made me switch out all my kids clothes to their “summery” stuff and now they are waking up everyday and putting on dresses with no sleeves and arguing with me for hours about why it is SO not fair that I am not letting them wear that to school. The warm weather tricked me into making foods like that started with words like, “grilled”, “fresh” and “cool”. This weather made me crave summery drinks like margaritas (okay, okay, I always crave margaritas, but still…). I started going for my daily runs outside and really liking it so much better than the boring indoor track I usually run on.
It tricked me, and now I have finally realized it.
Well, what is a girl to do? There is only one answer in my book.
I dragged out my soup recipes again and realized that these recipes and I could be in for the long haul.
I mean, what is better than a warm bowl of soup, some crusty bread, a family sitting around the table talking, while a fire crackles in the fireplace? Not much in my book.
Except, my husband refuses to let us use the fireplace right now. I really don’t understand it. When I asked him the other day to light a fire, he looked at me with the look. You all know that look. The, “I am hoping you are joking and if you aren’t I am really concerned why you would EVER ask me such a thing” look? You know what I am talking about right? Well, obviously, he wasn’t for the idea, mumbling something about it being hot in the house already with the stove on and a steaming pot of soup and the oven baking bread all day and heating up the house. And, he mentioned at the end:
“You do know it is April, right?”
Yes, I do. But, the question is, does Mother Nature know?
I am not sure.
I am hoping soup weather leaves us soon, but in the meantime, this is a really good one to enjoy!
- Stuffed Pepper Soup
- 1 lb extra lean gound beef
- 1 cup green pepper, diced
- 1 cup red, orange or yellow pepper, diced--(I used a combo of red and yellow-1/2 cup of each)
- 1 cup finely diced onion
- 3 cloves finely minced garlic
- 2 14.5 oz cans diced tomatoes
- 2 cups tomato sauce
- 2 cups low sodium chicken broth
- 1 tsp dried marjoram
- salt and pepper
- 3 cups cooked brown or white rice
- Grated cheese, if desired
- In a large pot, brown ground beef or ground turkey, drain fat if there is any
- Season with salt and pepper,
- Set heat to medium and add peppers, onion and garlic.
- Cook about five minutes.
- Add tomatoes, tomato sauce, chicken broth, marjoram and salt and pepper.
- Cover, simmer for 20 minutes.
- Add rice and gently stir to combine.
- Sprinkle with grated cheese if desired