I love soups and stews this time of year. Actually, I love them all year long but my family looks at me funny when they come home from a 100+ degree day in August to find a big pot of chicken stew with hot cornbread on the stovetop, so I have to get my kicks in the fall and winter months in order to tide me over through the summer.
Once that first bit of chill hits the air, I’m off to the races!
I whipped up this soup earlier in the week when I decided I wanted a soup version of Mama’s Stuffed Peppers. Basing the recipe loosely off of hers. You know though, whenever I come up with a new recipe and I like it, I worry that it is just me. Kinda like how a Mama always thinks her babies are pretty (but they are, right?).
While I was making this, Katy had some friends over and little Sarah (who is 10) got a whiff of this soup and became my shadow until I was done photographing it. “Do you want a bowl?” I asked her, and she eagerly nodded that she did. I tried not to look surprised. “You know it has lots of onions and peppers in it, right?” Her eyes got big in appreciation as she polished off two bowls. Wow! I sent her home with a quart jar of it.
Then, my husband came home. Now he is not a fan of stuffed peppers so I’d already chalked this up to a meal that he would tolerate but not enjoy. And that’s okay. But on his second trip to fill his bowl he kept saying “Wow, this is actually good! Hey Brady did you try this? It’s actually good!”
God love him. He is the king of compliments that are really not compliments and he truly doesn’t mean to.
The most common phrase he utters whenever he tries a new recipe I’ve made is: “Wow! This is actually good!”.
Last time he did that was when I had to coax him into trying a dish – and he offered that up.
I responded with “You know, that’s not actually a compliment.”
He thought for a moment and said “Well, it looked weird so I wasn’t expecting it to taste good is all.”
Me: “Still not a compliment.”
Him: “Well, it looked bad but it really ended up good.”
Me: “Still not a compliment”
Him: “I was just surprised, but pleasantly surprised?”
Me: “Still not a compliment”
Him: “How about “WOW! This is good!”
“That’s better.”
Old dogs can be taught new tricks.
But alas, they forget them 🙂
The secret to a long marriage is realizing it isn’t meant in offense and then laughing at it rather than being offended. You gotta admit it is funny. With a few hundred thousand cookbooks sold, credits like editor titles at Southern Living and Taste of the South, and the stats on this website, I remind him from time to time that some folks actually consider me to be a good cook.
“You are a good cook!” He’ll reply, “It just surprises me sometimes.”
Still not a compliment 🙂
Let’s make us a soup that is actually good now, shall we?
You’re gonna need: Salt, Pepper, Tomato Sauce, Diced Tomatoes, Garlic Powder, Dried Basil, Paprika, Frozen Pepper and Onion Blend*, Ground Beef, and Chili Powder**.
*Frozen Pepper and Onion Blend is sold under a few different brands. It is basically a bag of pre diced assorted colored peppers and onions. Not only does this take a lot of work off of you but it saves a good bit of money over buying a few peppers fresh. I am using a bag that is 1 pound, 6 ounces but you can just use a one pound bag if that is what you find. It will be fine and still taste just as good. This really gives our soup a PUNCH of flavor.
**The chili powder isn’t pictured because I thought I could do without it. Mama said it needed just a bit for body but I thought “Hmm, I’ll wait and see…”. Once again, Mama was right. A tiny bit of chili powder (amount is in recipe at bottom of this post) really helps to fill out the flavor of this soup but doesn’t impart a chili taste at all. It just makes it better – actually good, if you will. ~winks~
Brown your beef.
Exciting photo, isn’t it?
Like watching paint dry… Life is exciting enough around here without me having to do stunt food photography. Tomorrow is Friday Funday, as my friend Amy calls it, over at the arsenal near my house. That is the day that those of us in our homes are entertained all day while just about every manner of explosion takes place. Shake, rattle, and roll is the name of the game for our walls. BOOM! Booom booom boom!
All. Day. Long. Every. Friday. And some surprise days in between :).
If you ever have a guest over during this time it’s always fun to see the constantly growing look of concern on their face. “What was that?” gets asked fifty million times and we just wave it off. I still look outside when the military helicopters fly a little too low over my house, though. I swear they are scoping out landing spots amidst my shingles.
~sigh~ I really need a house in the mountains….
After you’ve browned your beef, add your onion and pepper blend and continue cooking until your peppers are soft and onions are a bit translucent.
Or until you get tired of fooling with it, whichever comes first.
Add all of your other ingredients to the pot, except for the rice.
You can’t see the water in this photo because I haven’t added it yet because I wanted you to be able to see the other ingredients in there because I am such a nice person because my mother raised me to be that way.
Giant run on sentence using the word “because” four times. Check!
Oh hey, if you want, you can toss all of this in the slow cooker on low for the day and then add the rice when you get home. All you gotta do is brown that beef and onion/pepper stuff a little first.
Bring this just to a boil and then reduce heat to simmer for about 30 minutes, or until you just can’t wait any longer. Stir in rice just before serving.
Note: If you aren’t going to eat it all that day, I suggest stirring rice into each individual bowl of soup rather than the whole pot.
Now eat that up! One pot comfort coming right up!
- 1 pound ground beef (or sausage)
- 28 ounce can diced tomatoes
- 15 ounce can tomato sauce
- 4 cups water
- 1 to 2 pound package frozen pepper and onion blend (Mine was 1 lb, 6 oz)
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic
- 2 teaspoon basil
- 4 cups rice, cooked (for serving)
- In large pot or dutch oven, brown beef over medium high heat until no longer pink. Drain, if needed. Add onion and pepper blend and continue cooking until peppers are tender and onions are slightly translucent.
- Stir in all other ingredients except for rice. Bring to a boil over medium heat and then reduce heat and simmer for about thirty minutes, stirring from time to time.
- Stir in rice to each bowl or the whole pot just before serving.
Can you do me a favor?
About an three or four inches below this paragraph there is a big box that says “Enjoy this post? Never miss another!” and then a place where you can put in your name and email. If you don’t subscribe to my emails yet, I would really love it if you would. Often, we rely on Pinterest or Facebook to get the new recipes to you but they change how they operate so often that you can’t really count on them. Generally, about 1% of my Facebook audience is even shown my posts there. If you subscribe, though, I personally have your email address and include you into the emails I send out with new recipes and posts. No one will ever see your email address but me and you’ll generally get 2-4 emails a week. I’d sure love to have a reliable way to keep you updated on the latest Southern Plate posts!
“We are taught you must blame your father, your sisters, your brothers, the school, the teachers – but never blame yourself. It’s never your fault. But it’s always your fault, because if you wanted to change you’re the one who has got to change.”
~Katharine Hepburn
Yum 
Christy, I love your site! I make alot of your recipes but I have a garden so I use fresh when I have it. We loved this recipe. I used lots of fresh peppers, 4or more, 1 large onion, lots of garlic and fresh basil. I also used sausage with the ground beef.( more than a pound of meat) I didn’t serve it with the rice, we had buttermilk cornbread with ours! My husband says its a keeper! Thanks for all of the inspiration!
Wow. This was really good. I put it in the crockpot on low before I left the house and it smelled wonderful coming in the door! My picky 7 year old ate three bowls before I could even get the rice cooked or in the soup! Three bowls filled with vegetables! Eureka! My husband is always skeptical of anything new and acted afraid to even taste it. . . . But once he did, he ate a huge bowl full too and loved it. Cornbread is the absolute perfect accompaniment. A five star keeper. Thank you.
Oh my goodness, I am so glad to hear it was such a big hit Pam!!! Thank you so much for sharing with me, it made my day!!
I’m so glad I could bring a smile to your day! I have to tell you that I used yellow rice when I finally got the chance to add rice to the soup. I had never tried yellow rice before, but I read about it in one of your other posts and bought some to try. It was the perfect choice! Smiles on your day!
Do you cook the rice first or just add dry at the end of cooking??
OH my goodness, it was 60 minutes until supper with not a thought in my head for food and I saw your recipe! Mmmm I had the ground beef and pepper and most of the ingredients and thought the soup sounded better than scrambled eggs. It was beyond yummy and I had to sub half a package of Cajun rice for the rice and seasonings. You saved the day, thanks Christy, again.
Hi Christy,
Reading the remarks you made on your Stuffed Pepper Soup reminded me of my child hood. My mother
cooked with onions and bell peppers quite allot and I was not fond of them. I asked her one day why she
put them in just about everything she prepared, or that is what it seemed like to me. Well, to make a long
story short…I had been married a fairly short length of time maybe a year or two when I was preparing
dinner one evening when it dawned on me that I too was cooking with peppers and onions. I tried to think
back when did that started. Well as it turned out, I too am very fond of them now and use them often.
Thanks for sharing the recipe, I can hardly wait to make it. Ann
Will be making this! Where do you get the pepper/onion blend? I looked at Copps and Festival and couldn’t find it… (local stores) Haven’t tried Walmart. .. 🙂
My Wal-Mart had them here is south Georgia.
Those booms and helicoptors are what is keeping me, you and yours safe. People in Paris would rather have heard those sounds than the bullets!
I don’t believe I said anything derogatory about the booms, just matter of factly.
Matter of factly, while you sit home and cook your soup….our military is watching your back…if you don’t like the booms, I suggest you move to the mountains and go arm yourself….never complain about those who sacrifice, while you sit home and post recipes all day…
Melissa, I am going to try to be respectful in telling you this and show you grace here but you are way off base. I am not complaining about our troops and will not entertain anyone suggesting that I do not support the men and women in our military. Should you find yourself unable to contain such accusations please go find a home where they will be warranted as I will not allow them at my table. You do not know me and your reading comprehension skills are not at a sufficient level for you to know what you are speaking of. This is the nice version of what I would like to say and thus ends your time here.
Christy…..I am sending hugs to you. I have been a follower of your site for many years and the ones that follow regularly you know where your heart is. God bless America!
Christy, we live next door to the largest Marine Corps Base in the world. Every time we hear those booms and other related sounds, we all look at each other and say, “That there is the sound of freedom!” We know what time it is. All others can go pound sand down a rat hole.
God bless.
I find people that have to much time on their hands tend to find fault with everybody. Can’t beleive anybody could any fault with your comments and I love the fact that you stood up for yourself. You go girl!
Amen! We don’t need the pessimists that look for fault in everything someone says. Keep up the good work Cristy. I love everything you write.
Thank you Ed 🙂
Amen!
I am glad you put those people in there place! Why people try to find wrong in everything is beyond me! The soup sounds amazing and I plan to make soon.
Thank you, Christy.
Just saw this and yes you didn’t say anything about them, but someone took it that way, glad you fought back, and while I might be a tad tired of the noise every Friday and odd days between its not any worse than living down the road from a place they blast and crush rock daily, which happens most summers where I live. Much rather listen to military blasts on a weekly basis than daily booms for rock. Just saying!
On another note, had to find this recipe again, and print it off, to make for supper. Love it, and fortunately have all the goods on hand to make it.
I did run into a bit of annoyance with your search, it told me there wasn’t any stuffed pepper soup on your site, but I found it! Just thought you might like to know that it is having a hissy fit!
Just a little question. When you put it in a crockpot do you have to brown the meat first or do you put everything right in the crockpot and the meat breaks up itself? I am sorry if this sounds dumb but I have to ask.
No such thing as dumb questions here, you ask away! There are two ways to go about this. One, is to brown it ahead of time and drain the grease. I would suggest that if you aren’t using lean ground beef. However, if you get lean ground beef, you could put it in the slow cooker raw and then cook it on high to give it a nice kick start. It will still have some grease but should not be much. The main thing is that it will be all clumpy so you’ll want to break it up good throughout the day if possible.
Another option, which is what I usually do, is to buy a bunch of ground beef (several meals worth), and go ahead and brown it, drain it, and put it in quart sized zipper seal bags in the freezer. Then, whenever you’re ready to make this all you have to do is dump it in and walk away.
Christy, one of the very best things this old lady has learned from you was the tip to buy a bunch of ground beef, brown and then freeze in pound packages! We love you, your recipes, tips, positive outlook AND your love for this country!
I’m rolling my eyes, wondering how I never thought of that shortcut before! Also, does it work just using peppers and onions? I don’t live in the US, so getting a frozen blend isn’t an option.
🙂 it does!!
Christy, stuffed cabbage is a favorite in my family and just substituting cabbage for the peppers also makes a great soup. I haven’t tried adding chili powder to my “stuffed cabbage” soup but I’m going to try it next time I make it. This post is way after the fact, but you go girl for standing up for yourself. In no way was there anything derogatory in your comments. We don’t need that kind of negativity on our front porch. My best to you and your family.
Thank you so much for your support Janet!! Blessings to you and yours!! Oh, and a big hug as well 🙂
In love with this soup ! Made it the other day. Now at my daughters making it again!
Thanks for a new favorite !!
So glad you liked it!!! It is one of our favorites too!!
Have made this soup and it is really awesome. Especially this time of year. Thanks for sharing
I am so glad you like it Pam!!!
This was delicious. I too love onions and bell peppers and use them often. I couldn’t find frozen ones so I used fresh. Everyone loved it and it will definitely be in rotation for my family.
I have to make a comment though. I’m new to blogs and I’ll admit to surprise at the comment made regarding your innocent comment about artillery noise. This is not a blog on the military but on food. I am a strong supporter of the military and support Wounded Warriors each month, but peace begins at home.
I don’t understand why we continue to backstab each other in the name of patriotism. Are people so desperate for attention that they have to attack others ~ a harmless remark about noise turns into “thems” fighting words in someone’s mind and a snarky comment is posted?
If we can’t get along without nasty, cutting comments what hope is there for a peaceful world? Why does someone take the opportunity to backstab another and imply they’re unpatriotic? Let’s stick to the topic at hand and try to support – and not fight – each other.
Thank you, Wendy. Your point is so well made, well though out, and well said that I find I don’t have anything to add other than, welcome to SouthernPlate and I’m glad you’re here 🙂
Gratefully,
CJ
Amen to that. I am often attacked on Facebook myself when I comment on something, especially if I DARE to think President Trump has done anything at all that is either politically neutral or good for America as a whole. It never ceases to amaze me how many people WANT to make something out of nothing and then “take offense” at it. May we all learn to get along, to focus on those things we have in common as opposed to focusing on our differences, and live in harmony with each other.
Made this last night and it was soooo good! Thank you Christy for sharing all your wonderful recipes.
Christy, I finally made this soup yesterday and we loved it! It was perfect for a cold, rainy day and also perfect because we love stuffed peppers. As you suggested, I tried it with sausage, using some sweet Italian sausage that I had in my freezer.
I didn’t have the frozen peppers and onion blend in, so I used two fresh bell peppers (one red, one yellow), and one onion diced up. I also used fresh minced garlic, adding it to the peppers and onions when they were done.
Also, I didn’t have a large can of diced tomatoes, so I was just going to use two of the smaller 14.5 oz cans. But, then I decided to just use one can and use a can of Rotel with Chilies (mild). Boy, was it good!
Thanks for the suggestion of not adding the recipe into the pot, but putting it in the individual bowls when serving the soup. We had some left over, (not much, though), so it works out better that way not having the rice soak up all the soup. I can’t wait to make this again!! Thanks for another terrific recipe!
I am so glad you liked it Samantha, this is one of my families favorites!!
LOL, on that last paragraph I meant to say adding the RICE into the pot, not adding the recipe. But you knew that, of course. I must have had a little brain glitch just thinking about how great that soup is! I think I’ll be making it again next weekend!
I made this soup again tonight, using ground beef and the frozen pepper and onion blend this time (last time I used sausage and fresh diced peppers and onion). It’s excellent both ways, but it was so much easier using the frozen peppers and onions, (of course!). I had some frozen beef that was more than a pound (22 oz), so I used that and added a can of rotel to the recipe. My husband had three large bowls! Another delicious, and easy, dinner!
By the way, last night I made your mom’s scalloped potatoes again, (with panko fried pork chops). We love them and I make them very often. Also, I have some leftover chicken from a roaster that I made on Sunday so I’ll be making your mom’s Cheese Lovers Chicken Pot Pie again in the next day or two. Between all that and the Giant Beef Empanadas I made a few days ago, this week is another week where I’m making your recipes nearly every night! My mother loves all your recipes too (lol, she made the chicken pot pie the other night for the second or third time). Thanks again, Christy!! 🙂
Wow Samantha!!! You just made my day!!! I am so glad you and your Mom both are enjoying the recipes!!! Thank you so much for letting me know!
Hi Christy! I love stuffed peppers, so this is right up my alley! I’m with you, I can and do eat stews, soups and chili anytime of the year. When I’m hungry, I’m hungry!
🙂 I hope you enjoy this soup Dorothy!!
Instead of rice, I used pearl barley as hubby and I love it. Terrific!
Thanks for sharing your substitute with us TL!!
This is our new favorite soup! Our four year old daughter absolutely loves it! Thank you!!!
I will try this soup!It sounds delish1I hope I can find the onion and pepper blend!I wiill let you know how we liked it!
I hope you love it as much as we do Sue!!
I’m making this now! Why couldn’t the rice go in with the water and tomato’s? Just wondering! Thanks! Can’t wait till it’s done!
You can do yours that way if you prefer. I separate mine so that the rice doesn’t bloat up when I have left-overs. I love making a lot of this so that I have left-overs to have for lunch throughout the week. 🙂
Tried this soup yesterday, with the temperature dropping into the thirty’s at night, sounded like a perfect night for soup. After reading the above comments, I was wondering if I did something wrong…lol. The soup was really bland. After doubling the spices and adding 2 beef bouillon cubes, it was awesome. Just can’t figure out where I went wrong. Oh well, will continue to make it, my family absolutely loved it, tweaked, and I have some picky eaters. Thanks for the recipe, Christy, would have never thought of turning stuffed peppers into soup.
With so many folks having different taste buds…you just never know 🙂 I am glad you were able to tweak it and make it to your liking though!!!
This sounds right up papa pig’s snout. Mama pig will give it a try in the feeding trough. Thanks.
PS: Thought my hubs was the only pain in the tushie when it came to foods, lol
Christy, when will your new book be coming out? 2016?
I have made this recipe twice now and each time my husband and I thoroughly enjoyed it! There was enough leftover to freeze for those nights neither one of us wants to cook. This is definitely a keeper!
Hi Christy! I love stuffed peppers, and this soup sounds awesome! I do have one question that I probably should know the answer to, buy I’m not the smartest cook by any means.
Is the garlic ingredient fresh garlic, garlic salt, or garlic powder? Sorry to bother you with a silly question, but I want to make it right!
Love all your recipes, and love you too!
Look forward to trying this, I love easy soups especially in the winter. Thank you again.
This Stuffed Pepper Soup sounds and looks so good. Cant wait to make. Also wanted to say thank you for the 30 recipe cards. I printed them all to add to my recipe file. Although I still have everyone of your emails since I started receiving them all 3 years ago. I have many of the recipes copied and they are in a file box. Otherwise they are in my recipe file box on my computer. comes in handy either way. Thank you so much for all the work you do in helping all of us who are always looking for new recipes. I just want to say that there has not been a single recipe that my family has not liked yet. Coming from the south, these are the type recipes I fix anyway.. Thanks so much again Christy..
Pam
It’s nice to know that I’m not the only person who just CAN’T delete your e-mails. Love the recipes, love the stories, just love Southern Plate.
Thank you for the recipe for Stuffed Pepper soup. My husband does not like stuffed peppers but I believe this recipe might work for him. (I think it’s because the green pepper is so visible in stuffed peppers.) Sneaking the green pepper in in little bits might help him get past it.
I like to make soup one day a week in the winter and I’m pretty sure it will be one of my favorites! I hope my husband will agree!
I really appreciate your emails! Thanks for sharing recipes that are easy to follow and taste wonderful. You have been such a blessing to me!
I hope he likes it Ann, you will have to keep me updated once you get a chance to make it!!
Looking forward to new recipes. Thank you
Hi Christy! I just came across your blog and made this for dinner last night – it was fabulous!! Thanks for sharing your delicious, southern recipes 🙂
Thank you for trying it Emily, I am so glad to hear it was a hit!!!
I have a can of Spanish Rice. I wonder if I could use it instead of regular rice?
I am sure that would work just fine, let me know how it turns out!!!
It’s getting too warm for soup, lol, but it’s not summer yet. And a crock-pot meal is just what I need today. Then I got myself into a knot of conflicts. I’m trying to learn to eat low-carb (before I have no alternative), and that would mean no rice. But in the comments, some lovely people declare that they love it without the rice. Of course, I could put in brown rice while it cooks all day, (complex carb, not so bad), or less rice. But maybe no rice! Or I could make it, and add it to some and not others!
This is versatile! And looks hearty, and warm, and healthy.
Yay! Thanks, Christy!
It’s just a shame that so many carb-y foods are soo tasty! 😉
I have been making stuffed pepper soup for years-not yours, but close. My guy likes the rice in the soup pot and prefers it the second day because it is less like a soup and more like a stew. I have a suggestion for the diabetics and low carb-ers: find yourself a bag of frozen riced cauliflower and use it in place of the rice. If nobody sees you stirring it into the pot, I’d dare say they would never even notice.
Great idea SarahLee!!
Tonight’s dinner…. I did modify it a little. I doubled the chili powder, cut salt and pepper in half, Italian seasoning instead of basil, added 4 tsp of beef bouillon granular and 1/2 tsp sugar. AMAZING!!!!!! Thank you
I am so glad you liked it Norma!!!
How many servings does this recipe make?
That really depends on how big everyone’s appetite is.
Gotta put this on my to make list for this Wednesday…we are expecting snow flurries that day up here in the Smoky Mountains. First of the season.
Oh wow!! I hope you enjoy the soup and stay warm!!
Your Mama’s stuffed peppers are the best ever. That is the first time Ed has eaten the pepper part. I make this soup using your recipe all the time and make the rice separate and Ed adds way less than I do. We had a warm November after that cold snap in October but December looks like it is gonna be a great soup month. I just bought orange bell peppers for .69 cents each and diced them up to put in the freezer for making soups. This is without a doubt my favorite soup. TY and to Janice for the recipe.
Mama is going to love to hear this Barbara!!!
This recipe sounds delicious, Christy. We love soup so much and I think this will be another winner. Since my husband does not care for rice, I will leave it out and I think it will still be very tasty. I may try the Barley instead as someone suggested earlier.
Let me know what you think!!
It sure made me hungry. I’m making some tomorrow please put me on your list.
Yummy! Gonna try this one this weekend 🙂 To ward off the cold! Thanks Christy!
I hope you enjoy it Miranda, try to stay warm!!!
SOUNDS LIKE A REALLY YUMMY RECIPE.
CAN’T WAIT TO TRY IT!
SOUNDS LIKE A REALLY YUMMY RECIPE. CAN’T WAIT TO TRY
Hi, Christy!
I’ve been canning this winter, and your soup is a definite contender! Since I’m only an advanced newbie canner, I’d like to know if you or any of your followers have canned this soup?
Thanks, in advance!!
Guess who used riced cauliflower instead of rice so it would be low carb? This proud girl right here! Thank you for this recipe. It ht the spot today AND I’ll have plenty to take for lunch this week.
I made this soup today for my husband and I. I don’t think I will ever make it again….just kidding. It was so good, we ate wayyyyy more than we should have. My husband even told me twice how good it was and he’s not much of a complimenter so that tells you how good it was. I found my package of frozen peppers and onions at Kroger’s and used only one package of 12 ounces. I will definitely be putting this in my favorite recipe book. Enjoy your wonderful messages…always look forward to them.
Love your recipes and posts!
Thank you so much Laila!!!
Our Culvers recently started serving a Stuffed Pepper Soup which my daughter loves so i will print this recipe for her as she makes a lot of soup this time of the year. It sounds like everything is in it that theirs has. Have a blessed day!
Thank you so much for sharing it with her!! Let me know if it is close once she gets the chance to try it, I would love to hear!! I hope you have a blessed day.
I used to make something like this, but lost my recipe. Thank you!! How would you go about substituting barley for the rice? That was always a favorite in our house 🙂
OH MY GOODNESS! We just tried this tonight. I chopped fresh veggies cause I found a good deal on peppers. Also added more meat. This stuff is delicious! Thank you for the recipe. I’m sharing it with my friends.
Thank you for trying it and sharing it Angie, I am so glad to hear it was a hit!!!
Will be trying this recipe when I get back home, has all the things I like. Speaking of husbands, ,mine would say after a new presentation that he wasn’t especially fond of (and I could alway tell) would say, “not bad but I wouldn’t want it often”. Never criticized my cooking in 59 years of marriage. Love your recipes and books.
What a precious man!! I am so glad you are enjoying the recipes Betty, I appreciate you more than you can imagine.
Thank for this recipe ! There’s a restaurant in town that serves this soup occasionally, which we love. Now I can prepare for us anytime.
I hope you love it as much as we do Barb!!!
Great soup! My husband loved it! Will definitely make this again. Thank you for the recipe.
I am so glad you liked it Denise!!!