Achatz Soup and Catering's unstuffed pepper soup - New York News

Achatz Soup and Catering's unstuffed pepper soup

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(WJBK) - Get this recipe courtesy of Steve Achatz, owner of Achatz Soup from Skratzch & Catering. To learn more about the Achatz family's annual coat drive, log on to achatzcatering.com.

Unstuffed pepper soup
 
Ingredients (makes 1 gallon)
1 pound hamburger
1 cup water
1 cup chopped onions
1 1/2 cups of green peppers (or mixed tri-color) cut in 1 inch or smaller chunks
3/4 teaspoon sea-salt
1/4 teaspoon black pepper
1/4 cup of brown sugar
3 1/4 cups of diced tomatoes (canned)
1/2 cup of tomato sauce
3 oz. beef base or 2 beef bouillon cubes
1 46 oz. can tomato juice
1/2 cup of white rice un-cooked
1 cup of water

Procedure:
Combine hamburger, 1 cup water, chopped onions, and green peppers in a 1 1/2 - 2 gallon stock pot or sauce pan.
Cook till burger is no longer pink and peppers are a medium soft (not mushy).
Add salt, black pepper, brown sugar, tomatoes, tomato juice, tomato sauce, and beef base or cubes. Stir and simmer.
In a separate pot begin to cook rice in 1 cup water.
Add rice (after cooked) to your soup mixture (tomatoes, sauce, juice and hamburger) make sure no clumps of rice. Stir.
Heat to 165 F. and enjoy.
Cool leftover (if any) soup in shallow pan for food safety.

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