Stuffed Pepper Soup

Soup….glorious soup….awwww so delicious!

I just want to break out into a song when I find a new soup recipe that is easy to make, taste great and will go into my freezer for school lunches.

Seriously….why buy soup in a can, when you can make some pretty awesome soup at home.

What I love most about soup it that is a meal on spoon. Every spoonful is brimming with deliciousness… can use a big spoon or a little spoon…but I suggest a BIG spoon.

I know that I have posted several….or maybe more than several….(Minerva how many equals several?) soup recipes in the last few weeks.

But I have NO willpower. I could not resist making this recipe last night for my baby college girl. Baby College Girl came home yesterday for a quick 8 hours to do some wedding planning….yes this is big news I have not told you about yet…and to go to her dentist for a filling and cleaning. Oh…and most importantly to spend a whole three hours with me! We were trying to decide to either just go out to dinner or make something quick at home. After a bit, we decided we could visit better and have more quality time together if we just stayed home and make a quick dinner.

That is what eating at home is all about right? Eating at home at the table, sharing funny stories, getting our feet tickled by a three year old who was hanging out under the table, laughing and gobbling down soup and rolls.

It was a perfect visit with my baby girl!

Anywho, I caught my eye on this recipe when I was shopping at a flea market looking at cookbooks. Since I have an addiction to cookbooks, I have a rule that I have to find ONE recipe in a cookbook that I promise myself I will make, before I can buy it. When I seen this recipe for Stuffed Pepper Soup, it looked interesting, had simple ingredients and would not take long to make.

Looks Delicious doesn’t it?

So glad I bought that cookbook. I hope you are too!

Here is what you need to make this recipe.

Now, before we go any farther, you will need MORE chicken stock than 2 cans. You will need 5 to 6 cans depending on how much liquid you want in your soup. When I took the picture, Oldest Daughter was not home yet from the store. You need red and green peppers, onion, salsa, diced tomatoes, garlic, hamburger and cooked rice. After you make the soup you season it with salt and pepper.

First thing you do is start browning two pounds of hamburger.


While the hamburger is browning, dice up the green and red peppers and the onion. (yes, Company picked out all the onions out of the soup…so I should have diced them up smaller…hehe)

Brown and drain the grease from the hamburger.

Add the chopped veggies to the hamburger.

Don’t forget the minced garlic.

Cook the veggies with the hamburger for a few moments, until the veggies begin to get soft. Make sure and stir while you are doing this.

Time to add is some diced tomatoes.

And some chicken broth/stock.

Pour in 2 cups of salsa. I used mild because I am allergic to jalapenos and I also cook for a three year old. But, if you like spicier salsa, go for it!

Add in four cups of cooked rice.


Season to taste with salt and pepper.

Heat through.

Now, it is time to make a big bowl and get a BIG spoon and dig in.

Here is the recipe:

Stuffed Pepper Soup

Recipe from a semi old church cookbook called, “Please Pass the Salt and Pepper.”


2 pounds of hamburger

2 red peppers diced

2 green peppers diced

1 yellow onion dice

1 tablespoon mined garlic

5 to 6 cans of chicken stock (about 2 1/2 quarts to 3 quarts)

2 cups of salsa (pick the amount of heat you want, I used mild)

2 regular cans of diced tomatoes

4 cups of cooked rice

salt and pepper to taste


In a large stock pot, brown the hamburger and drain all the grease off. Add in the diced onion, red and green peppers and garlic. Saute all together for several minutes or until the veggies turn somewhat soft. Add in the tomatoes, chicken stock, salsa and the cooked rice. Season to taste with salt and pepper. Heat on medium until the soup is heated through.



Other Posts You May Enjoy:


Strawberry Bread                      Buttermilk Chocolate Cookies      Stuffed Acorn Squash






Vermont Cheese Soup

Yes… is yet another soup recipe….

Alas, I really do eat other things than soup, but I just can’t help but love a big bowl of hot soup on a wintery cold day!

It is minus 15 or so wind chill outside and they have delayed my start time at school by 2 hours. So, I thought I would take a minute and post a cheese soup recipe one of my students gave me last year. It has bits of carrots, onions and celery in it (that is why you see those tiny bits of orange in the soup) along with chicken stock and half and half. You season the soup with some dry mustard, Worcestershire sauce, salt and pepper and because I could not stop myself, I added a touch of garlic powdered.


The Oldest Daughter Who Does NOT cook, had actually made sloppy joes one night then brought home a rotisserie chicken another night, this past week to feed us all for dinner. She told me she was ready for me to cook something from scratch and since I really wanted to share this recipe, I decided to make us Vermont Cheese Soup. I made a double batch so I would have enough left over to take to lunch at work for a couple of days.

Here is what you need. Some carrots, celery, onion, flour, chicken stock, half and half, dry mustard, butter, worcestershire sauce and some seasonings, like pepper and salt. 

First thing I did was do a lot of chopping. I chopped up the carrots, celery and the onion. (yes, I know that Company does not like onions, but I love them and I have help but sneak them in when I can).

In a large stock pot and in the diced vegetables and the butter.

Saute’ down until the vegetables are tender.

Sprinkle the flour over the sauted vegetables. Stir and cook the flour for about 3 minutes, or until you think the raw flour taste has been cooked out of the flour.

It will start to thicken as you cook the flour.

Add in the chicken broth or stock.

Reduce the heat and simmer uncovered for about 30 t0 40 minutes. The mixture will start to thicken. The vegetables will also get very soft.

To make the soup really smooth, you take the soup and put it in a blender or food processor or one of those immersible blenders and blend until smooth. You can strain the soup to remove any small pieces of vegetables, but I did not because I do not mind the very tiny pieces of carrots.

After you blend the soup until smooth, add in the cheese.

Add in the half and half.

Add in the dry mustard.

Now, add in the worcestershire sauce. Season with salt and pepper and it you are like me and you have to add a little garlic powder it is ok.

Heat the soup on low until the soup is heated through and the cheese has melted.

We ate ours with some fresh fruit and some rolls and some homemade jelly.

Here is the recipe:

Vermont Cheese Soup

Shared with me from one of my students at school.


1/2 cup of unsalted butter

1/2 small onion, diced

1 medium carrot, peeled and diced

2 medium celery stalks, finely chopped

1/4 cup of flour

4 cups of chicken stock

1 cup of half and half or light cream

1/2 pound (8 ounces) Vermont sharp cheddar cheese (I used mild and it was still great tasting)

1 teaspoon dry mustard

1 teaspoon worcestershire sauce

salt and pepper to taste

Cayenne pepper to taste optional


Melt butter in a large stock pot over medium heat. Add the onions, carrots and celery. Saute until tender or about 3 to 4 minutes. Sprinkle the flour over the vegetables and  stir and cook for 3 minutes to cook the raw taste out of the flour.

Slowly add the chicken stock, whisking to combine. bring to a boil and then reduce the heat to a simmer and simmer uncovered for about 40 minutes. The soup will start to thicken.

Puree the soup in a blender or food processor or with a immersible blender to blend the soup until smooth. You can strain the soup to remove any large pieces of vegetables. (i did not do this)

Pour the pureed soup back into the stock pot and add in the half and half, cheese, dry mustard and worcestershire sauce. Season to taste with pepper and salt, and even a tad of cayenne pepper or garlic powder.

Soups ON!



Here is some other posts you may enjoy!


St. Louis Gooey Butter Cake     Homemade Sausage Gravy    Strawberry Spinach Salad with Feta Cheese



Grandma Jackie’s Famous Ham Cheese Ball

Happy New Years Everyone!

I hope everyone had a fun and restful News Years Day and are looking forward to all the possibilities that 2015 can bring.

Do you have a family tradition for New Years Eve?

I do….normally……

For years and years, I have always made fun appetizers and goodies and  family and friends come over and we eat, watch the ball drop and drink sparkling grape juice while we make funny New Year’s resolutions.  This year was gong to no different, except I relapsed with the flu again while I was in Springfield visiting baby college girl. Both baby college girl and I ended up being sick and in a hospital urgent care. Long story/short version, my first two rounds of antibiotics did not fully clear up sinus and ear infection and I had to go on another round of antibiotics. Needless to say, I did not make a thing for our celebration. Oldest daughter bought really good pizza and gyros for dinner and I feel asleep before the ball dropped.

Pretty exciting right…..? : )

Well, on the other hand, Baby College Girl was able to go ahead and make her Grand Ma Jackie’s Famous Ham Cheese Ball for New Year’s Eve.

While her grandma was still alive, Grandma Jackie always made her Ham Cheese Ball for the holidays. It is still a family favorite and brings back memories of my kids grandma and how much she loved a good recipe. Grandma Jackie would invite her family over to eat and then play cards and eat some more. She made a pretty good punch too with sherbet.

Since I was not up to cooking, Baby College Girl took step by step photos of her making the cheese ball so I could post the recipe.

Thank you Baby College Girl!

First thing  you will need to do is mix together the cream cheese and the grated cheese. I bought her this great food processor from Craigs list and took it to her as a surprise to make the  dip in in. You can also use a mixer.

It should be pretty smooth when you get it all mixed together. Add in the grated onion.

Now, she added in some Worcestershire sauce.

She added a little bit of lemon juice. (I really think she can read a recipe…hehe)

Next, she added some dry mustard.

Now, add some paprika.


Add in the deviled ham and a little bit of season salt and regular salt. (the recipe called for pimentos and parsley too but she did not have any)

Now mix everything together.

Here is it all mixed together.

Now, take the cheese ball and put it into the fridge to firm up.  When it is firm, form the cheese ball into two cheese balls. You can roll the cheese ball into chopped nuts if you want. Baby College girls prefers her cheese balls without the nuts.

She likes her with crackers ; ).

Happy New Year!



Ham Cheese Ball

Recipe from the recipe book of Grandma Jackie.


2  — 8 ounce packages of cream cheese

8 ounces of grated cheddar cheese

2 teaspoon grated onion

2 teaspoon Worcestershire sauce

1 teaspoon lemon juice

1 teaspoon dry mustard

1/2 teaspoon paprika

1/2 teaspoon season salt

1/4 teaspoon salt

1 — 2 1/4 ounce devil ham

2 tablespoon pimento

2 teaspoon parsley

chopped nuts optional to roll the cheese ball in

various crackers to dip into cheese ball


Soften cream cheese and in a small bowl, beat in the cheddar cheese and add in the next eight ingredients. Mix until smooth. Stir in the pimento and parsley.

Cover and refrigerate. Shape into a ball and roll in nuts. Serve with crackers.

Other Post you may enjoy!

Bacon Wrapped Brown Sugar Little Smokies

Knorr Spinach Dip

Molasses Cookies