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Diane's Stuffed Pepper Soup

12/3/2017

14 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.  You DO NOT CAN RICE *add rice when opening jars to heat/eat. 
​ ~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

14 Comments
Gator Girl
4/3/2022 02:44:13 pm

Excellent Recipe! Very tasty! At first I was wondering if that was going to be too much sugar but it was spot on!! I have passed this recipe on to my brother who also does a lot of canning. Thank you for sharing!

Now I'm going to can your tomato soup recipe. It sounds excellent! I can't wait to try it.

Reply
Cindy Yeager
11/27/2022 07:37:10 am

My family loves this recipe! Thank you for sharing! It is a "go to" for lunch or supper! Adding instant rice when heating after it is canned, makes a great meal!

Reply
Jeanette Gilder
1/26/2023 05:32:37 pm

We LOVE this soup! It is so delicious and I have shared the recipe with many friends! Thank you!

Reply
Lynn Kramer
2/5/2023 09:48:20 am

Why do the green peppers have to be peeled? I have frozen peppers that I need to use up and I would like to try this recipe.

Reply
Diane
2/6/2023 11:07:46 am

its preferred but, not required - I noticed my skins "rolled up" and acted like tiny shards of toothpick!!

Reply
Patricia DeMuth
8/30/2023 03:49:59 pm

Oh my gosh this is just amazing!!! Good use for all of our peppers!

Reply
Mindy
10/11/2023 11:41:46 am

I halved this recipe for dinner last night as I wanted to try it before canning. I made the recipe as is, though I didn't peel the peppers and just roughly cut measurements in half. I topped my bowl with a little parmesan cheese and YUM. I have A LOT of peppers to put to use after the season's last picking and I will definitely be canning up some of this. I will make a point of peeling the peppers first, though. Thanks so much for this great recipe!

Reply
Anita
1/27/2024 04:26:09 am

Can this be processed in pints?

Reply
Diane link
1/27/2024 10:58:35 am

Yes! Process in Pressure Canner - Quarts or Pints
Please visit NCHFP for Soup Guidelines and Help

https://nchfp.uga.edu/how/can_04/soups.html

Reply
Anita
1/27/2024 06:10:38 pm

Thanks so much!

Rick
2/21/2024 08:07:52 pm

CAN YOU ADD RICE WITH THIS AND CAN IT SAFELY?

Reply
Diane link
2/23/2024 10:22:09 am

NO! Rice is unsafe to can - as mentioned in recipe - add cooked rice to dish when opening to heat and eat.

Reply
Cynthia link
8/11/2024 08:53:10 am

Hi Diane,

I see a can of soup in your pictures. Did you use that in place of the tomatoe sauce?

Thank you,
Cynthia

Reply
Diane link
8/12/2024 04:31:05 pm

Believe it or not - that's my old Campbell's Cookie Jar

Reply

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