These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

UnStuffed Banana Pepper Soup

From Statesboro Market2Go

<p>Creamy, cheesy, spicy, and meaty, this soup is great for cold or rainy weather! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: artofnaturalliving.com (Entered by Ariana Giddens)
Serves: 6


Ingredients
1 pound Ground pork
1 large Onion (chopped)
7 meduim/large Banana peppers (seeded & chopped)
3 cloves Garlic (minced)
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Italian seasoning
1 teaspoon Worcestershire sauce
1/8 teaspoon Cayenne pepper
1/3 cup All-purpose flour
4 cups Chicken broth (or stock)
1 cup Milk
4 ounces Cream cheese (softened and cubed)
1 cup Mozzarella cheese (shredded, for topping)
4 tablespoons Breadcrumbs (for topping)
Bread for serving

Step by Step Instructions
  1. Brown the ground pork in a stock pot or Dutch oven over medium heat, crumbling the meat while cooking. Drain off most of the fat, but leave 1 tablespoon.
  2. Add the onion, banana peppers, garlic, salt, pepper, cayenne, Worcestershire sauce and Italian seasoning. Cook, stirring until the vegetables become tender. Add the flour and cook for 1 more minute. Slowly add the chicken broth/stock & milk, stirring them in. Bring to a boil, then reduce to a simmer, stirring often until the mixture has thickened.
  3. Add the cubed cream cheese and stir until it has melted into the mixture. Add additional salt, pepper, and/or cayenne to taste.
  4. When ready to serve: Put each serving into a broiler-safe bowl, top with shredded cheese and breadcrumbs and broil until the cheese is melted and golden brown.