I’m not including these in my LOT#3 entry, but it’s more of the same . . . using up that rice last week. I was the main dish provider for small group so I made two different soups.
One was a chicken and rice soup — pretty straight forward. I made my own broth with celery, onion, carrots, garlic, salt and pepper, and a couple of bone-in chicken breasts in a pot of water on medium-low heat for six hours. Next, I pulled the chicken out and shredded it and returned it to the pot sans bones (although there may have been a few left). Finally, I added some frozen peas and the rice and let it warm through. Pretty ho-hum and I’m sorry to say we have a lot of leftovers from that . . . b/c it’s likely to go to waste . . . anyone want some chicken & rice soup?
For the other I made a Stuffed Pepper Soup. I read several different recipes — some included brown sugar or soy sauce — and came up with my own version. Here’s what I added to my crockpot:
2 lbs ground sirloin, browned
large onion, chopped & sauteed for a few minutes with the beef
2 bell peppers, chopped
3 stalks of celery, chopped
1 – 28 oz. can crushed tomatoes
~ 24 oz V-8 juice (I poured from a 46 oz bottle and used about half)
salt and pepper
I didn’t drain the beef b/c it didn’t look like it had much fat and I thought the juices would be good in the soup. But when I tasted it, I thought it was too greasy so I should have drained it like I usually do. I put everything but the rice in the crock and cooked it on low for about 6 hrs and added the cooked rice in the last half hour to get it heated through. This was OK, and the kids like it well enough, but I thought it could use a little jazzing up. A little Tabasco or something. Maybe use the spicy V-8 juice.