INGREDIENTS
This is what you need for # servings:
- 1 lb. ground beef
- 1-2 lbs. bell peppers
- sweet mini peppers
- red & green tomatoes
- celery
- bami leftovers
optional:
- red jalapeno/serrano peppers for heat
Pic1:
ground beef pepper soup
and moreDirections
Pic2: green bell peppersPic3: sweet mini peppers, red jalapeno & serrano
Pic4: red & green tomatoes
- Chop and stir-fry the vegetables.
- The tomatoes add moisture, turn it into a stew.
Pic5: celeryPic6: stock
Pic7: peas, beans & carrots
- Add celery. Stew covered over medium heat for 10-15 minutes.
- Transfer to a larger pot. Add water or stock.
- I also added a frozen vegetable mix consisting of peas, carrots, corn and beans.
Pic8: corn, quick-thawing ground beefPic9: stir-frying ground beef
Pic10: ground beef back in the soup
- I quick-thawed 1 lb. ground beef in the soup, stir-fried it for extra flavor and color, added it back tot he soup.
- Somewhere along this road, I also added leftovers of shrimp tjap tjoi with bami and beansprouts because I had it in the fridge anyway. The bami is very obvious, but didn't really add new flavors.
Pic11-13: same soup, 3 different presentations- Serve and enjoy.
2020-10-05
Pic14-16: and again- Day 2: reheat and serve.
- Enjoy it again.