Comments on: Sweet Stuffed Bell Pepper Soup

By: roni

roni — Mon, 27 Oct 2008 17:43:23 +0000

Kim - I think it’s a GREAT idea!! and now that I tried bulgur I’m going to do the same!

By: Kim

Kim — Mon, 27 Oct 2008 17:21:50 +0000

Roni, on this one, do you think it will taste pretty much the same if I sub Bulger for the Brown Rice?

I like soups that I can eat all day, and on the Core diet, we can only have Brown Rice at one meal, but Bulger at all. ( not that I eat it at all, just like to be ABLE to! )

Also, if I do sub bulter for brown rice, should I use the same 1/2 uncooked measurement for the bulger, or double it to a cup?

What do you think?

By: Jenny

Jenny — Mon, 06 Oct 2008 20:11:32 +0000

I made this last night for dinner and was amazed at how delicious it was! I added a dollop of light sour cream and a little parmesean, wow so good. Thank you so much Roni, I look forward to making all your recipes!

By: Pubsgal

Pubsgal — Wed, 24 Sep 2008 22:21:20 +0000

Broccoli/cheese soup lovers: You might also check this posting over on Roni’s Weigh, there’s a cauliflower/cheese soup recipe that could be made with broccoli as well:

http://ronisweigh.com/2007/07/laughing-cow-light-cheese-wedges.html

By: Joann

Joann — Wed, 24 Sep 2008 20:47:33 +0000

I made it. We love it.
We added parmesan cheese.
Yum yummy

By: Pubsgal

Pubsgal — Thu, 18 Sep 2008 19:00:24 +0000

Tammy, I like broccoli cheese soup too. What I do is make a broccoli soup and mix in either a bit of shredded cheese or plop in some chunks of cheese. Take a couple of cups of good-quality chicken stock, sprinkle in some herbs (I usually throw in a sprinkle of everything green: thyme, marjoram, basil, sage, celery seed; plus a little onion powder, garlic powder, and lemon pepper) and cook some fresh or frozen broccoli in it. Once the broccoli is cooked, puree the broccoli and mix it back in with the broth. Add a little half-and-half (fat free would probably work great) if you like it creamy, although I usually omit it if I’m putting in cheese. Add cheese.

There’s a diner near us called Duarte’s Tavern that makes a luscious Cream of Artichoke soup. Now that I’ve seen the recipe, I know why…anything with that much half-and-half is going to taste pretty decadent. (http://www.viamagazine.com/top_stories/articles/artichokes00.asp)
I made it, but cut way back on the half-and-half, and it was still really tasty. I could have swore that the recipe I used had some sauteed onion in it, though.

By: sheryl

sheryl — Sun, 14 Sep 2008 04:24:35 +0000

We put a little bit of feta on top, it was soooooo good!

By: Rebecca

Rebecca — Mon, 14 Apr 2008 21:51:06 +0000

I made this a while back and froze the leftovers. Just like the lentil I will definetely make it again. I did not have any ground meat so I used a big can of chicken breast that I had on hand and I didn’t have the chopped tomatoes either so I used tomato sauce.

By: Angela

Angela — Sun, 09 Mar 2008 20:23:40 +0000

Made this for lunch today (with beef broth) and my husband and I both loved it. Thanks!