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Stuffed Pepper Soup

The easiest way I found to make this is by using leftovers from your Stuffed Peppers the night before. Chop up the stuffed peppers, put into a pot with any sauce you have left, 2 cans of beef broth, 1 can of diced tomatoes, and 1/2 cup dry rice. Cook until the rice is done. Serve with grated Parmesan cheese.

Another way I make this is to brown some ground beef with chopped onions and chopped green peppers until beef is no longer pink. Add 2 cans of beef broth, 1 can of diced tomatoes, 1 small can tomato sauce, and 1/2 cup dry rice. Cook until rice is done.

~ Val



Fresh Green Bean Stew

In a big pot put 1 can of diced tomatoes; 8 oz. can tomato sauce or any leftover spaghetti sauce; 1 cup of water; Few shakes of garlic powder, onion powder, Italian Seasoning, Salt & Pepper & 1 chicken bouillon cube. Put that on medium high heat to get it going. Meantime, snap the ends off some fresh green beans and cut into bite sized lengths, peel and chunk a few potatoes, cut a small zucchini into pieces and slice some fresh mushrooms. Dump all that into the pot, put a lid on it. Cook on medium high for about 10 minutes then turn down the heat to low and simmer for about 1/2 an hour until the potatoes and green beans are tender. Serve with grated Peccorino Romano cheese and crusty Italian or Pumpernickel bread.

You can also add browned lean ground beef, Boca soy crumbles, or cooked chicken to this, just stir in for the last 10 minutes of cooking time.

~ Val