Foodie Friday ~ Stuffed Green Pepper Soup and Carmel Corn

This soup is quick and easy. A great fall meal. Saute onion, celery, garlic and green pepper in oil until just tender.

Stir in beef.

Add everything else.

Then enjoy:)

Stuffed Pepper Soup

1 cup chopped onion

1/4 cup chopped celery

1 clove garlic, minced

2 cups chopped green bell pepper

2 tablespoons vegetable oil

1 pound lean ground beef

1 (16 ounce) can Hunts Diced Tomato with Basil, Garlic, Oregano

1/2 cup V-8 tomato juice

1/4 cup uncooked white rice

2 cans chicken broth

2 tablespoons chopped fresh parsley

2 teaspoons white sugar

1 teaspoon brown sugar

1 teaspoon salt

1 teaspoon ground black pepper

1/4 teaspoon ground cinnamon

Saute onion, celery, garlic and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.

Add tomatoes, juice, water, broth, parsley, sugars, salt and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning.

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Next we have Paula Deen's Carmel Corn.

I popped 3 bags of microwave plain popcorn.

Butter, brown sugar, salt and light corn syrup.

Coat well.

It's ready:)

Carmel Corn

1 cup butter

2 cups packed brown sugar

1 teaspoon salt
1/2 cup light corn syrup

1 teaspoon baking soda

Over medium heat, combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan (i used a disposable pan and Pam sprayed it) at 200 degrees for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.

Foodie Friday is presented by Gollum at
"Designs by Gollum"
visit her site for more fabulous recipes:)