Fall is upon us and that means I can finally get my soup & stew fix! =D
There’s nothing like having delicious pot of soup simmering away on the stove top when it’s brisk outside.
I am so over this summer! The heat and humidity is getting old. I turn into a big grump when I have to slave over a hot stove for hours in a kitchen that feels like it’s 110 degrees. So over it! Bring on Fall already!
I like to serve this with stew with my biscuits:
Of course good ol’ crusty bread is great with it, too.
I didn’t always serve it with rice. You don’t need to at all. It just gives it a little more texture and makes it heartier. If I do make rice, I don’t add it to the stew. I keep it separate. If you add the rice to the stew, the next day you will have a casserole for leftovers. The rice absorbs the moisture and plumps up and takes over, especially if you have a lot of rice. That wouldn’t be a terrible thing, I guess. You could always put it in a casserole dish, top with shredded cheese and bake it! Hmmm… I might have to try that 😉
Anyway, I usually just put a scoop of rice in a bowl and then ladle on the stew over the rice and serve with fresh grated parmesan cheese over the top.
It’s like a cabbage roll, deconstructed & made into soup! We like it 🙂
1 pound ground beef
1 medium onion, chopped
3-1/2 cups shredded cabbage, about half of a head
1 medium zucchini, halved and thinly sliced
8 oz sliced fresh mushrooms
2 cloves of garlic, minced
1- 32 oz carton Roasted Red Pepper & Tomato Soup/Bisque
*or 2 – 17.6 oz cartons if you can’t find the big one
*sometimes it’s found in the organic aisle, depends on the store
1 can (10 oz) diced tomatoes and green chilies, undrained
1 can (15 oz) tomato sauce
1 can (6 oz) tomato paste
1 tsp brown sugar
1/4 teaspoon hot pepper sauce (OR) 1.5 tsp Emerril Lagasse’s Bayou Blast
1 tsp season salt
Salt & pepper to taste
1/4 cup grated Parmesan cheese for garnish
*Optional: Prepared Rice
In a stock pot cook beef, onion and garlic over medium heat until meat is no longer pink; drain fat.
Add the zucchini and mushrooms;
Add the shredded cabbage and stir. Cover and simmer 8-10 minutes longer. Add salt & pepper to taste
Remove the lid and stir in the soup, tomatoes, tomato sauce, paste, brown sugar, pepper sauce (or Bayou Blast) and season salt.
Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Taste it before serving and adjust to taste preference.
Sprinkle each serving with 2 teaspoons cheese. Oh… sour cream, too! It makes it nice & creamy
*Optional: I make rice and place a scoop inside each bowl, top with stew. It’s good either way!