The following recipe for Stuffed Pepper Soup is from SurvivalBlog reader “Sis”. She writes:
“This is another great recipe that can be made from your food storage and then freezes well or could be canned. Quite a few people have some good storage but I’m thinking that most just store it and don’t cook from it. So the recipes that I’m sending to SirvivalBlog use food storage items.”
Ingredients
- 1 1/2 pounds of browned hamburger
- 2 cans (11oz) tomato soup
- 1 large onion ( diced and sauteed)
- 1 can (4oz) mushrooms (or use dehydrated ones)
- 1 tablespoon salt
- 3 large bell peppers (diced) (You may use dehydrated or freeze-dried ones)
- 2 cans (11 oz) beef broth (can use bullion but make sure that it’s not too salty)
- 1 can ( 28 oz.) Crushed tomatoes
- 1/4 tsp black pepper — or to taste
- 1 1/2 cup cooked rice
- 1 tablespoon of garlic (optional)
Directions
- Bring all ingredients except the rice to a boil.
- Reduce heat and simmer for 30 minutes.
- Add the rice, warm it until the rice has softened, and then serve.
- The amount of seasonings can be adjusted to your taste.
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!