Winter Soup By Freda

FREDA GABLE

By
@cookin4me

SIMPLE, Simple, This Hearty Winters Soup is filled with Meat and Green Yellow and red Bell Peppers, add a little Cooked Rice, and You have the Next Best thing to Stuffed Peppers, all in the Soup Pot, This is a Nourishing Meal in one Pot.
This is a "thick Soup", it you like a thiner Soup, just add a cup of water, and its delightfully good.

Serve this with dinner Rolls or Hot from the Oven Garlic Bread. . . YUMMM-Yummm!!


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Comments:

Serves:

makes 6 cups thick soup

Prep:

10 Min

Cook:

20 Min

Ingredients

WINTERS SOUP

1 (8oz)
can tomato sauce
1 (14.5oz)
can diced ot stewed tomatoes
2 - 3 Cups
bell peppers all colors, sliced and choped in large pcs
2
beef boulion cubes ( or 2 tbs beef soup base)
1 Med
onion, chopped
2 tsp
montreal steak seasoning
1 TBS
brn sugar

BROWN & DRAIN BEEF, SET ASIDE

1 -2 Lb
ground beef, browned and drained of fat, or 1 small bag of meat balls cut in 1/4th.
salt and pepper to taste

COOK RICE & SET ASIDE

1 Cup
rice, cooked

Directions Step-By-Step

1
Cook rice and set aside.

In 4 Qt pot,
add the 1st 7 ingredients,
Stir and simmer til tender

TIP:
I buy Sliced & chopped Bell Peppers in the Frozen section of my grocers to always have on hand,( a Staple for me) This is what was used in this recipe. One bag has about 3 Cups of red, green and yellow peppers. Fresh is always best if You have them.
2
Add Browned and drained meat, continue to simmer. about 20 min total.
3
Add 1 cup of the cooked rice. Stir.

Season with additional salt and pepper to taste.

NOTE: This soup is thick.
For a Thinner Soup, Add 1-2 Cups of Water Stir.

Enjoy with a "hot Loaf of Garlic bread" or "biscuits" for a full meal idea.