Soup's On!

I actually do like to cook. But you know how it is -- things get busy and you wind up slapping together some quick-fix, 15-minutes-from-stove-to-table thing that no one remembers an hour later.

Now that Fall is here and the weather has gotten a little cooler, my mind turns to planning warm, comforting foods that stick to your ribs and make your tummy happy. Stuff that simmers and fills the house with smells that put a smile on your face the minute you walk in the door.

I made just such a recipe tonight, and even Teenager loved it, and he's not a fan of tomato-based anything.

Stuffed Pepper Soup

Ingredients

• 1 pound ground sirloin
• 1 green bell pepper, chopped
• 1 cup finely diced onion
• 1 (29 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (14 ounce) can chicken broth
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• salt and pepper to taste
• 1 cup white rice

Directions

1.   In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.

2.   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.

3.   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.

Makes 6 servings

Next, I plan on dragging out my bread machine. I've gotten mixed results with it, but I'll keep trying.