Stuffed Bell Pepper Soup (another Crockpot Creation)

I enjoyed the deconstruct of the Tater Tot Casserole so much last night, I thought we'd try it again today with something I read about on a friend's Thankful blog post.  We were blessed with some beautiful bell peppers and it's freezing outside, so Stuffed Bell Pepper Soup sounds good to me.  My original stuffed bell pepper recipe is from my mom and was a staple at our dinner table growing up.  I've used mom's recipe and added a few personal touches to make this new soup recipe.  I'm looking forward to it becoming a staple around here.

Stuffed Bell Pepper Soup

1 pound hamburger meat

1 medium onion, chopped

1 or 2 bell peppers, chopped

1 celery stalk, chopped

1 clove garlic, minced

2 cans (14.5 ounces each) diced tomatoes

1 can (14.5 ounces) tomato sauce

1 can (14.5 ounces) beef broth

2 cups water

1/4 cup dark brown sugar

1/2 teaspoon black pepper

1/4 teaspoon oregano 

1/2 teaspoon basil

1 teaspoon parsley

crushed red pepper

Brown hamburger meat with sautéed onions, bell pepper, celery, and garlic.

My favorite beginning . . .

Drain meat mixture and transfer to your crockpot.  Add diced tomatoes, tomato sauce, beef broth, and water.  Stir.

any brand will do

Add dark brown sugar, black pepper, oregano, basil, parsley, and a generous sprinkling of crushed red pepper.  

simmering spices

Mix together and cook on low until soup is bubbly good.  Serve with rice, mozzarella cheese, and fresh bread (sharing my my favorite bread machine recipe with you here).

Time to eat

This was a hit.  All family members agree that we'll have this one again.  It was warm and tasty on a cold, cold night.

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