Stuffed Pepper Soup

I'm so happy with this soup, that I simply have to share. It has been the oddest winter here in Upstate NY. We've had very little snow, more spring like weather than cold ... and no great opportunities for yummy, tummy-warming soup.

Until today.

Today has been blowy and snowy and all kinds of winter, all day long. On my way home from another kick-butt kettlebell workout at my favorite gym, I knew that this was the day for soup. I had a vision in my head of a Stuffed Pepper soup I once tasted in Sault Ste. Marie, MI. With no recipe in hand as I browsed my local supermarket, I could only hope that what I was choosing would work.

I have been avoiding gluten and sugar as much as possible. I am also trying to purchase grass-fed meat and organic vegetables whenever possible. Therefore, I believe the final result is a healthy, hearty and mighty tasty soup option for a cold winter's eve.

Stuffed Pepper Soup

* Tropical Traditions - Organic Palm Oil Shortening, 2 tbsp
* Yellow Bell Pepper, 1 Large
* Spanish Onion - Med,
* Fresh Garlic, 2 Medium Clove
* Zucchini, includes skin, 2 medium
* Sea Salt, 2 teaspoon
* Muir Glen Organic - Tomatoes Fire Roasted Diced, 28-oz. can
* 1 lb. Organic Grass Fed Ground Beef, 93/7
* Imagine Organic - Chicken Cooking Stock, 4 Cup
* Pacific Natural Foods - Organic Free Range Chicken Broth, 4 cups
* Water 4 cups
* Lundberg - Organic Long Grain Brown Basmati Rice, 3/4 cup dry
* Chipotle Powder, 1 tsp
* Coriander, Ground, 1 tsp.
* Rapunzel - Vegetable Bouillon With Sea Salt, 1 cube
* Sazon Goya - Coriander and Annatto, 1/2 tsp

Heat Palm Oil in a large stock pot. Add diced onion, diced bell pepper and diced zucchini. Cook until slightly softened, then add the garlic cloves, run through a press. Sprinkle with sea salt, then mix together well. Add tomatoes, place lid over stock pot and cook on medium-low.

In a large frying pan, brown the grass fed ground beef. Crumble into large chunks and cook until no longer pink. Drain fat from the beef, then add to the vegetable mixture. Add broth, stock, water and all seasonings; mix well. Add rice and replace lid. Continue to cook on medium low until rice is fully cooked, about a half hour.

(I actually cooked mine for about an hour on the stove, because it wasn't quite time to eat, but it didn't need to simmer that long.)

Garnish as you like. I chopped up a fresh jalapeno and put it in my bowl along with the piping hot soup, and topped with some diced avocado. By the time the soup was cook enough to eat, the jalapeno had softened just enough and added a wonderful kick. Other ideas are shredded cheese, black olives, sour cream ... be creative!

Calories Per Serving: 218 (without garnishes ...)