STUFFED CABBAGE STOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
- Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.
STUFFED PEPPER STOUP - RACHAEL RAY
Make and share this Stuffed Pepper Stoup - Rachael Ray recipe from Food.com.
Provided by shawnajean
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, black pepper and allspice. Brown the meat, about 5 minutes, then add garlic, onions, peppers and bay leaf, and cook 7-8 minutes, until veggies are tender.
- Stir in stock and tomatoes and bring to a boil.
- Add pasta and cook to al dente, 7-8 minutes.
- Turn off heat and fold in the basil.
- Serve in shallow bowls with grated cheese on top.
Nutrition Facts : Calories 704.5, Fat 28.1, SaturatedFat 8.9, Cholesterol 117.8, Sodium 725.1, Carbohydrate 63.3, Fiber 7.5, Sugar 8.7, Protein 50.4
STUFFED PEPPER SOUP
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! -Krista Muddiman, Meadville, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 337 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1466mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 24g protein.
STUFFED PEPPER SOUP IV
An easy soup that tastes like stuffed peppers. A full meal in one bowl and is great with warm bread and a salad!
Provided by Kate
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
- Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
- In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
Nutrition Facts : Calories 340.5 calories, Carbohydrate 36.6 g, Cholesterol 52.3 mg, Fat 11.9 g, Fiber 3.2 g, Protein 19.5 g, SaturatedFat 4.6 g, Sodium 1039.4 mg, Sugar 8.1 g
STUFFED CABBAGE STOUP
I was watching Rachael Ray the other day and wanted to save this recipe. It sounds delish! Update: I have since made this stoup since posting and I really love it. The flavor of the coriander and paprika are delicious. One thing I did that Rachael suggested on the show is to actually add the rice to each bowl when you serve it. That way it won't soak up all the broth, particularly when you have leftovers. That is, if you have leftovers!
Provided by CookingONTheSide
Categories Stocks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat a sauce pot over medium-heat 2 T olive oil.
- Add the rice and toss to coat in oil.
- Add 2 cups chicken stock, bring up to simmer.
- Cover and cook for 16-18 minutes or until the rice is tender.
- Heat a deep pot over medium high heat.
- Add the remaining olive oil, once hot add meat and begin to brown, 2-3 minutes.
- Season the meat with allspice, coriander, smoked paprika, salt and pepper.
- Add bay leaf, onions, garlic and carrots.
- Cook veggies 2-3 minutes to begin to soften them, then add cabbage and wilt it down a bit.
- Add tomatoes, tomato sauce and remaining stock and cover the pot.
- Raise the heat to high and bring the soup to a simmer.
- Simmer for about 10 minutes.
- Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes.
- Stir in parsley and dill, adjust salt and pepper to your taste and serve.
Nutrition Facts : Calories 301.7, Fat 11.6, SaturatedFat 1.9, Cholesterol 4.8, Sodium 461.9, Carbohydrate 42, Fiber 4.1, Sugar 9.1, Protein 8.4
ITALIAN CHICKEN STOUP WITH PORCINI, PORTOBELLO AND PEPPERS
Stoup is a term that I made up to describe a soup almost as thick as stew. This is a cacciatore that I think is the easiest way to eat and enjoy the flavors - no bones, no muss or fuss and lots of juice. I won't turn down a bowl of the original, but I prefer this dish.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield s: 4 to 6 servings
Number Of Ingredients 20
Steps:
- Char the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape. Place the evenly charred pepper in a bowl, cover and cool. Peel and seed the pepper, and then chop.
- Meanwhile, place the dried mushrooms in a small pot with the chicken stock and bring to a boil. Reduce the heat and simmer a few minutes to soften mushrooms. Once tender, turn off the heat.
- While the dried mushrooms are softening up, heat the EVOO in a Dutch oven over medium-high heat. Add the pancetta and brown 2 minutes. Add the portobello mushrooms and brown until dark, 8 to 10 minutes. Add the onions, garlic, chile pepper, rosemary and bay leaf. Season with some salt and pepper and cook to soften, 10 minutes. Add the tomato paste and stir 1 minute. Add the wine and stir. Add the porcini mushrooms and their stock, all but the last few spoonfuls, as grit may have settled here. Add 3 cups water, the stewed tomatoes, chicken and chopped roasted red peppers. Bring to a low boil, and simmer 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, adding water if necessary to thin.
- Serve in shallow bowls. Top with the shaved pecorino and parsley, and bread for mopping.
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