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Diane's Stuffed Pepper Soup

12/3/2017

8 Comments

 
Stuffed Pepper Soup
Diane's Stuffed Pepper Soup
       I had someone ask the other day if you can "can" stuffed green peppers.  The short answer is no but, you can pressure-can them as a soup under the NCHFP Soup Guidelines.  I searched out and read up on a number of Stuffed Pepper Soups that called for various items from cider vinegar to parsley and chili powder - for this thick soup, I went with the flavor profile I prefer.  I wanted a hint of basil to come through all the tomato and bell pepper goodness and a bit of sweetness from some sugar to offset any overly acidic tomatoes.  From the broth to the tomatoes, onions and peppers - you can use all your own homemade or homegrown items in this soup as well.  If you'd like to make this soup to serve and not 'can' it - then cut the recipe exactly in half.  My canning recipe yields approximately 5 quarts total.
​ ~Enjoy! Diane 

​Diane's Stuffed Pepper Soup 
*for Pressure Canning

makes 5 Quarts

Ingredients: 
2 Lbs Ground Beef (1 lbs 80%, 1 lbs 93%)
4 Cups Onions, chopped 
1 teaspoon Salt
1/2 teaspoon Pepper

6 Cups Sweet Bell Peppers, cleaned, peeled & chopped
1-1/2 Quarts Beef Broth 
1 Quart (or 28oz can) Diced Tomatoes
1/4 Cup Tomato Paste 
1 teaspoon Garlic Powder
1 teaspoon Basil 
1/2 teaspoon Oregano
1 Quart Tomato Sauce 
1/4 Cup of Sugar

Directions: 
   Place ground beef and onions in a large soup/stock pot.  Add salt & pepper over mixture, let that cook down (stir often)  over medium heat for about 7 minutes, until meat is no longer pink.  Place cooked onion and beef mixture into a colander over a drip bowl in sink (to let as much fat drain off as possible, use the back of a large wooden spoon to press the meat against colander.  While meat is draining off fat - place all the chopped bell peppers into the stock pot and let cook for about 3 minutes, then add all the remaining ingredients, bring up to a medium heat and cook for about 10 minutes. Taste the soup for any additional seasonings. Prepare your pressure canner and jars for canning, fill jars half full with solids and top off with remaining liquid/broth from soup to 1-inch head-space.
Process Quarts for 90 minutes and Pints for 75 minutes according to your canner type and altitude.  (I use the higher processing time called out in NCHFP's Ground Meat for my own personal safety measure and the filling procedure and Guidelines for NCHFP's Soups - listed below.)  If preferred, add in cooked rice upon heating this soup to eat as rice is unsafe to can. 

NCHFP Soup Guidelines:  http://nchfp.uga.edu/how/can_04/soups.html

Recipe & Photos by: Diane Baker for Canning and Cooking at Home
Recipe Adapted/Inspired by: Cooking Classy  
 

Dianes Stuffed Pepper Soup

8 Comments
MrsMac
5/13/2019 10:53:16 am

Looks delicious!

Reply
Joanne
9/15/2019 12:25:18 pm

Isn't it ok to can soups with rice in them if the rice is pre-cooked?

Reply
Diane link
9/20/2019 06:32:00 pm

No. It's not ok to can rices, grains, dairy - you can add them to the soup when you open the soup for heating/eating.

Reply
Kimberly Schrock
8/22/2020 02:45:55 pm

Can I eliminate the sugar from this recipe? Does it serve any purpose in this canning recipe?

Reply
Diane
8/22/2020 08:19:43 pm

You can omit the sugar - it’s only to tone down the acidity of the dish. When I make homemade sloppy joes - I add brown sugar for the same reason... you can definitely omit

Reply
Kelly Field
8/29/2020 04:48:09 pm

could I can this without meat like a pepper soup mix and add browned ground beef when I am ready to serve? If so how long should I process the jars?

Reply
Diane
8/29/2020 05:56:55 pm

Yes, you can omit the meat but, the timing remains the same ((as well - the half solid rule still applies))

Reply
Diane
8/29/2020 06:00:45 pm

Whoops!! It’s 60 pints 75 quarts of you omit beef

Reply

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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy