Fall Cooking

So what are you all cooking with all of the fall fruits and vegetables available now?  I’m dying to be in the kitchen but have too many other responsibilites right now.  I did cut up a pile of green peppers for the freezer plus stuffed some for in the freezer.  We will probably buy another basket to stuff and freeze since I only got about 11 so far. They are great for the winter!  Our Amish market has huge heads of cabbage, broccoli and cauliflower for good prices, baskets of apples…still some corn-on-the-cob, tomatoes, etc. Those tomatoes are pricey this year!  $2.73 yesterday for two nice size ones….ugh… I think we need a pot of some kind of soup on the stove today…it’s chilly outside!  This is the one I have in mind at the moment:

 Unstuffed Pepper Soup

This one is a family favorite. You can spice it up or down as desired.

1-½ lbs. lean ground beef (I used 1-3/4 lbs.)
3 large green peppers, chopped
1 large onion, chopped
2 cans (14 ½ oz. each) beef broth
2 cans (10 ¾ oz. each) condensed tomato soup, undiluted
1 can (28 oz.) crushed tomatoes, undrained
1 can (4 oz.) mushroom stems and pieces, drained (I skipped)
1-½ c. cooked rice

In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain if greasy. (I use very lean ground beef and don’t drain). Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice; heat through. Yield: 10 servings.