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Рецепт Hearty Hamburger Veggie Soup
by Christine Lamb

Bell peppers have been cultivated for more than 9000 years, earliest

cultivation having taken place in South and Central America. While the name

"pepper" was given to this food by European colonizers of North

America who first came across it in the 1500, 1600's and then transported it

back to Europe, the original name for this food in Spanish was pimiento.

Bell peppers can be grown in a variety of climates and are

popular in cuisines throughout the world, they can frequently be found on small

farms in North America, South America, Central America, Africa, Europe, the

Middle East, and parts of Asia. Commercial production, however, China has

become by far the largest producer of bell peppers and produced 14 million

metric tons in 2007. At about 2 million metric tons, Mexico is the second

largest commercial producer, followed by the United States at approximately 1

million metric tons.

Florida and California are the largest bell pepper producing

states. The average U.S. adult consumes about 15 to 16 pounds of peppers per

year, including almost 9.5 pounds of bell peppers.

This delicious soup will sure

warm your belly.

Hearty Hamburger Veggie Soup

Recipe by Christine Lamb

(Christine’s Pantry), 2015

Ingredients:

Directions:

Heat oil in soup pot over

medium heat. Add ground beef, breaking meat up as it cooks. Add onion, green

bell pepper, salt and pepper. Stir and cook until beef is no longer pink. Add

garlic and Worcestershire sauce, cook 1 minute. Add remaining ingredients,

stirring. Simmer 30 minutes, until pasta and vegetables are tender. Remove bay

leaves and discard. Enjoy!