Stuffed Red Pepper Soup with Lavender

The cooler weather this past week has brought out my family's desire for soup, soup and MORE soup. Off to check my favorite lavender cookbook ('The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day' by Jennifer Vasich) to find a lovely dish.

This soup was easy and delicious! Especially when enjoyed with a crunchy french banquette ..oh la la!!

Stuffed Red Pepper Soup with Lavender

• 1 pound lean ground beef
• 6 cups water
• 1 chicken bouillon cube
• 1/2 cup yellow onion, diced
• 1 can (14.5 oz) diced fire-roasted tomatoes
• 1 can (14.5 oz) tomato sauce
• 2/3 cup uncooked brown rice
• 1 large red bell pepper, chopped (about 1 cup)
• 1 garlic clove, minced
• 2 Tbsp packed brown sugar
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 1 tsp sunshine lavender farm Herbs de Provence

In a large soup pot, brown the ground beef over medium heat. Drain the fat from the beef with a strainer and return the meat to the pot. Add the water and bouillon and then stir over medium heat for a few minutes until the bouillon is completely dissolved. 

Add the remaining ingredients and stir until well incorporated. Bring the soup to a boil, stir and then reduce the heat to low. Cover and simmer for 35 minutes or until the rice is tender. Makes approximately 6 to 8 servings.

Enjoy!!

(recipe adapted from page 136 of 'The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day' by Jennifer Vasich)