I was setting up a game to entertain my not-even-three-year-old granddaughter Ava, and I guess she thought it was taking too long because she cocked her head and said: “Grandma, you don’t know how to play this game, do you?” I was floored. Kids say and do the darndest things! They are so smart. She made me feel self-conscious though (am I really slowing down without realizing?), but I couldn’t be prouder of her.
My bloggy friend Ann experienced just how smart kids are the other morning when her little one managed to wipe out everything from her phone. She didn’t think it was funny, but she told the story with such great humor. I suggest that kids are little aliens sent to us to help us learn and evolve, lol.
What does this Mediterranean Pepper Soup have to do with all that? Well, my little munchkin loves her grandma’s soups, so there you have it. Traditionally, we make stuffed pepper soup. Occasionally, I don’t have enough peppers in the house and this is a great way to still enjoy this meal and feed a family. This soup reminds me of growing up and being at home, indulging in my mom’s cooking. Hopefully, I am making same fond food memories for Ava.
1 lb. lean Ground Beef
1 Onion, chopped
1 large green Bell Pepper, chopped
2 cloves Garlic, minced
1 large Tomato, chopped
2 tablespoons Tomato Paste
2 tablespoons all-purpose Flour
¼ cup uncooked Rice
2 tablespoons fresh chopped Parsley, plus more for garnish
4 cups Beef Broth
2 tablespoons Olive Oil
Salt and freshly ground Black Pepper to taste
In a large pot or Dutch oven heat oil over medium heat. Add flour and whisk until a thick paste forms (roux). Whisk constantly for 3-4 minutes while it bubbles; as it cooks, it will begin to thin.
Add chopped onions and sauté, continually stirring, for 3-4 minutes longer (the kitchen smells so good when onions hit the roux). Stir in the tomato paste and add ground beef. Use a wooden spoon to break up the ground beef for 5 minutes as it is cooking.
Add garlic, chopped tomato and peppers and mix until combined. Add broth and bring just to a light boil. Lower the heat, cover and simmer, stirring occasionally for 30 minutes. Add rice and parsley and cook for 15 more minutes, stirring occasionally, or until rice is cooked. This is a fairly thick soup, but if you find yours is too thick just add water until desired consistency.
To serve, garnish with parsley. Serve with crusty bread or the way I like it the best – with boiled whole potatoes.
Have you tried stuffed onions? They might be my favorite from our long list of stuffed-style dishes.
Looking forward to connecting with you soon.
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