Hearty Hamburger Veggie Soup Recipe
Bell peppers have been cultivated for more than 9000 years, earliest
cultivation having taken place in South and Central America. While the name
"pepper" was given to this food by European colonizers of North
America who first came across it in the 1500, 1600's and then transported it
back to Europe, the original name for this food in Spanish was pimiento.
Bell peppers can be grown in a variety of climates and are
popular in cuisines throughout the world, they can frequently be found on small
farms in North America, South America, Central America, Africa, Europe, the
Middle East, and parts of Asia. Commercial production, however, China has
become by far the largest producer of bell peppers and produced 14 million
metric tons in 2007. At about 2 million metric tons, Mexico is the second
largest commercial producer, followed by the United States at approximately 1
million metric tons.
Florida and California are the largest bell pepper producing
states. The average U.S. adult consumes about 15 to 16 pounds of peppers per
year, including almost 9.5 pounds of bell peppers.
This delicious soup will sure
warm your belly.
Hearty Hamburger Veggie Soup
Recipe by Christine Lamb
(Christine’s Pantry), 2015
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, seeded
- and chopped
- salt and pepper, to taste
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire
- sauce
- 8 cups beef broth
- 1 (14.5 oz.) can fire roasted
- diced tomatoes
- 1 (10 oz.) bag mixed
- vegetables
- 1 cup uncooked elbow macaroni
- 2 bay leaves
Directions:
Heat oil in soup pot over
medium heat. Add ground beef, breaking meat up as it cooks. Add onion, green
bell pepper, salt and pepper. Stir and cook until beef is no longer pink. Add
garlic and Worcestershire sauce, cook 1 minute. Add remaining ingredients,
stirring. Simmer 30 minutes, until pasta and vegetables are tender. Remove bay
leaves and discard. Enjoy!