sixteen cakes: Stuffed Pepper Soup

Right from the local farmer's market, small but wonderful....fresh bell peppers!

When we first brought our little pup Guinness home we had no idea that we were also going to be part of a large family of Irish Jack Russell owners. See our pup's story here. The camaraderie of our little group has grown over the years to include the sharing of recipes. This one comes from one of my very best "Connemara" friends, Julie. It is a great recipe for a large group, a camping trip, or just a cold winter's day. It makes the house smell yummy and is a real "man pleaser" meal... and it is easy to put together. Think stuffed green peppers without having to stuff them.

Stuffed Pepper Soup

Serves 4 or 6 or in my case 2!

2 Tbs olive oil

1-1/2lbs ground beef sirloin

Salt and freshly ground black pepper

1/2 tsp ground allspice

4 cloves garlic, chopped (use more if you like)

1 large onion, cut into bite-sized dice

1 bay leaf

1 qt chicken stock

1-28oz can crushed or diced tomatoes

1 cup orzo pasta

12-15 basil leaves, shredded or torn

Grated Parmigiano Reggiano, to pass at table

Heat oil in a medium size soup pot over medium high heat. When hot, add beef and season with salt, pepper and allspice. Brown meat for 5 minutes then add garlic, onion, pepper and bay leaf and cook for 7-8 minutes, until tender.

Stir in stock and tomatoes and bring to a boil. Add pasta to boiling soup and cook to al dente, about 7-8 minutes. Watch the "boil" and don't over cook. Turn off heat. Fold in basil

Serve in shallow bowls garnished with grated cheese ~ Don't skip the cheese, it makes this dish!