I made your recipe tonight and it was very good. I used my own homemade (frozen) chicken stock with ground sirloin {because it was on sale} and green bell peppers only (because they were on sale and the red and yellow ones are outrageously expensive.) The only thing I added was Worcestershire sauce because I always put that in my regular stuffed peppers. I sauteed the onions and garlic in olive oil because its a “good” fat. My family gave the soup rave reviews. Thanks for the guidance!

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?

link to ronisweigh.com

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. (link to viamagazine.com)
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.

Tammy – I don’t. But maybe I’ll take my had at it. Normally I’m a brothy soup kind of girl.

I bet you could make this with cabbage instead of peppers and have “stuffed cabbage soup.” I may have to give that a try, too.