Don’t you love fall when you can start eating soup?
At The Honey Cottage we LOVE the fall season, not only do the leaves change, but we can start eating soup all the time!! It is just the right meal with vegetables, meat, and sometimes pasta or rice! There are some soups that we are able to add honey to and they taste AMAZING! This is a fun twist on our homemade tomato soup. I also enjoy the fact that I can put it all in a crock pot and I only have to check on it periodically. We noticed if we did not cook the meat beforehand that it kind of tasted boiled. I really hope you enjoy this bee-licious soup as much as we do!
1 ½ pounds ground beef
2 ½ green peppers
32 ounces of beef broth
1- 14.5 ounce can of diced tomatoes
1- 14.5 ounce can of tomato sauce
1 cup- Cheddar Cheese
4 ½ cups of beef broth
2 cups- Brown Jasmine Rice
¼ cup- Honey
– In a sauté pan break up the beef and cook for 3-4 minutes; just enough to bring out the flavor of the beef. We do not drain our meat; so if you don’t want the extra fat you can drain it. Add it to the crock pot.
-Cut up the green pepper into 1 inch chunks and add to the crock pot.
-Add the beef broth, diced tomatoes, and the tomato sauce. Place lid on the pot and cook on low for about 6 hours. Check on it and stir about every hour.
-Grate the cheese into a bowl and place in a container for later.
-About an hour before the soup is done. Cook the rice in a separate pot; add the 4/ ½ cups of beef broth and the 2 cups of brown jasmine rice. Place a lid on top and let it cook on medium heat for about 45 minutes.
–Turn off the crock pot and add the honey, stir the soup, and let sit for five minutes.
-Set out the bowls; add ½ cup of rice to the bottom, place ¾ cup soup on top, and add ¼ grated cheese to the top.
-Serve and ENJOY!
-Instead of rice try this with whole wheat noodles
–Use ground turkey or chicken
–Switch out the green pepper and use yellow pepper if you want more color