Tag Archives: stuffed pepper soup

The Hydration Project: Eat Your Water

Not a big drinker? Me neither. That’s why I started The Hydration Project. Read about it here.

Did you know that many fruits and vegetables contain upwards of 90% water, making them a great way to add vital water to your diet and keep you properly hydrated? 

As if there weren’t already enough good reasons to eat your fruits and veggies!

It’s the water content that makes it possible for many fruits and veggies, such as salad greens, to deliver so few calories per serving. 

Consider one of my favorites: cucumbers! 

Composed primarily of water, cucumbers also have a fiber-rich skin. What’s the one thing you need when consuming more fiber? Water! See…it’s perfect! Isn’t Ma Nature’s food amazing when we don’t mess with it!

Watermelon is another good hydrator, but given that it’s called a watermelon, I’ll just leave that as  ‘nuff said.

Oranges, strawberries, cantaloupe, broccoli, bok choy, tomatoes…the list of foods that can help keep you from shriveling up like a raisin is a long one.

(I found a really helpful list of hydrating foods and the amount of water they contain on Shape Magazine’s website. Some meats are even on there…interesting….)

Raw fruits and veggies are highest in water content, but if it’s a hot meal you’re after, soups can also contribute to your daily fluid intake. Watch sodium, though. Start with either a low-sodium broth, or an easy homemade chicken or vegetable stock (a great way to use up odds and ends before they end up in the compost!) and season to taste with herbs, spices and salt controlled by you, not a manufacturer. Fill your soup full of vegetables for lots of flavor, nutrients and a burst of hydration! Your body will thank you on so many levels. 

Here’s a soup I recently made based on suggestions from many of my helpful readers! (See my original post here.) It’s an adaptation of one of my favorites: Stuffed Pepper Soup. Thanks to everyone for their healthy tweak ideas—I combined many of them and came up with a soup that, in my opinion, is way better than the original! And, with more veggies and less salt,  I’d be willing to bet it’s a good bit more hydrating, too….

ABCGP Stuffed Pepper Soup

  • 1 pound lean ground beef (or turkey or meatless crumbles)
  • 2 cloves garlic, minced
  • 1 medium sweet onion, diced
  • 2 stalks celery, diced
  • 5 large fresh tomatoes (ours were Brandywine)
  • 3 large green bell peppers, diced (for extra flavor, roast pepper first, then dice)
  • 2 cups brown rice, cooked
  • 1 packet low-sodium beef bouillon (or your favorite soup base)
  • 1 T oregano (or season to taste with thyme, sage, or other favorite herbs)
  • 1 ½ cups water
  • salt and freshly ground pepper to taste

Brown ground beef in a skillet with onion and garlic. Drain. 

Put tomatoes in food processor and puree.  Add to crock pot. Add green peppers and beef mixture. Add seasonings and water; mix. Let cook on low for 6 hours or high for 3 hours, adding precooked rice about 20 minutes before end of cooking time.

Not the prettiest photo, but a darned bangin’ soup. It’s a good thing, too, because our peppers are taking over the joint!

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Do you think of foods as being part of your daily water intake?

What’s your favorite hydrating meal/snack?

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Adapt My Recipe: Stuffed Pepper Soup

Who says summer isn’t the season for soup?

My father-in-law just purchased a half a side of beef  half a beef  half a cow whole lot of grass-fed beef, and offered us some to take home and fill up our freezer. (That ^^shows you how much beef I eat. What do you call that anyway?) Since I do eat meat sometimes, and this was good quality meat from a local farmer, I took him up on the offer and looked at it as an easy way to get my B12 on…

It just so happens that our bell peppers are hitting the ripe-for-the-picking stage right now, too, and as much as I love them straight out of the crisper with a little salt, I also like them cooked.

I really dig on some stuffed peppers, both with or without meat, so I thought, “To heck with seasonal restrictions! I’m making Stuffed Pepper Soup!” 

This is a recipe that I found a long time ago, and I’ve enjoyed it immensely over the years. I honestly can’t remember where it came from, or I’d surely give credit. It’s scrawled on a sheet of my notebook paper in my handwriting, with specks vigorously flung from my cooking utensils, so I just call it mine now (unless it’s yours….then let me know!)

This thick soup is hearty and delicious and will make your house smell like a pan full of fresh stuffed peppers! (It tastes just like them, without all the work! It’s SO easy, which is a huge bonus in my book.)

So, while my boy naps today, I’ll make a pot. The problem is that I just don’t eat the same way I did when I found this recipe. I don’t really enjoy eating red meat that much anymore, and the recipe is a bit high in salt (not nearly as much as a store-bought soup, though.) I’d also love to find a way to cut out the sugar, and maybe up the nutrient content a little…

The challenge? I want you to adapt my recipe! Make it vegetarian. Make it vegan. Add more veggies. Take one of my favorite recipes from the past, and make it suit my future. Even if it’s just a tweak in the measurements, I want your suggestions!

Stuffed Pepper Soup

  • 2 pounds ground beef
  • 2 quarts hot water
  • 1 28-oz. can tomato sauce
  • 1 28-oz. can diced tomatoes, undrained
  • 2 cups cooked long grain rice
  • 2 cups chopped bell peppers
  • 3 T packed brown sugar
  • 2 teaspoons salt
  • 2 teaspoons/cube beef bouillon 
  • 1 teaspoon pepper

In a Dutch oven, cook beef over medium heat until no longer pink; drain.

Stir in the remaining ingredients; bring to a boil. 

Reduce heat; cover and simmer for 30–40 minutes or until peppers are tender.

Serves 10

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What would you do to healthy it up? I can’t wait to hear what you come up with!


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