Crock Pot Stuffed Pepper Soup

It’s Saturday morning, and winter storm Harper is headed our way, so there’s nothing better than hunkering down inside and making a crock pot full of savory soup for the weekend!

While I usually make stuffed pepper soup in autumn with fresh garden vegetables and herbs, it’s a rich and hearty soup easily prepared in winter substituting with canned tomatoes and dried herbs as needed.

I prefer using Farro instead of typical white rice in my soup (and prefer farro to rice in general). Farro is an ancient whole grain, that has a nutty, chewy texture similar to barley, even when cooked though-it doesn’t get too soft or mushy! Farro is also a healthy grain that is cholesterol-free and nearly fat-free, making it a heart-healthy choice. It’s also a good source of iron and very high in fiber.

INGREDIENTS

1 Qt Beef Stock

1 1/2# Ground Beef

1 medium chopped yellow onion

2-3 cloves minced garlic

2-3 green peppers cut into bite-size pieces

2-3 fresh tomatoes, seeded and chopped (or substitute with one large can of diced tomatoes)

2 cans Contadina Tomato Paste plus 2-3 cans water

1 1/2 tbs dry Oregano

2-3 tbs fresh chopped Parsley

3-4 fresh minced Basil leaves

2 fresh minced Sage leaves (optional)

2-3 Bayleaves

1 tsp chili powder

1 tsp onion powder

1 cup uncooked farro. (Rice can be substituted)

Salt/Pepper to taste

Dash of Love

Optional toppings: Sour Cream, Scallions, Cheddar Cheese, Avocado

Bread Suggestions: Garlic Bread, Bruschetta, Corn Bread

DIRECTIONS

Brown ground beef in a frying pan, then transfer to crock pot. Lightly sauté onions, garlic and peppers and add to the crock pot. Add chopped tomatoes and tomato paste, mix in with 2-3 cans of water. Add 2 cups of the beef stock (reserving the other 2 cups). Add herbs and spices. Cook on low for 6 hours. During the last hour, prepare farro in a saucepan on the stove by combining remaining 2 cups of beef stock and 1 cup dry farro. Bring to a boil, then cover and simmer on low for 30 minutes. Add cooked farro to the crock pot and cook 30 minutes longer. Serve with optional toppings and a side of warm buttery bread and enjoy!