Stuffed Pepper Soup
Stuffed Pepper Soup
Directions
- In a sauce pot, melt butter or margarine. Add onions and celery; sauté 2 minutes until tender.
- Add water, Ham and Chicken Bases, and tomato purée. Heat to a gentle boil, reduce heat and gently boil 5 minutes, stirring occasionally.
- Add chopped Stuffed Green Peppers. Return to a gentle boil for 5 minutes, stirring frequently.
- Season to taste with pepper and fennel.
Ingredients
- 1 oz. butter, salted
- 2 oz. onion, medium dice
- 2 oz. celery, medium dice
- 2 qt. water
- 1 oz. Minors Ham Base
- 1 Tbsp. Minor's Chicken Base Low Sodium
- 28 oz. tomato puree, canned
- 83 oz. Stouffer’s Stuffed Green Peppers with Beef and Tomato Sauce, thawed, chopped
- 1/4 tsp. Black Pepper
- 1/4 tsp. fennel, seeds, ground