Stuffed Pepper Soup
★★★★★ 1 vote5
2 lbground beef
2 48 oz. can(s)beef broth
1 28 oz. can(s)tomato sauce
1 28 oz. can(s)petite diced tomatoes, undrained
2 cbrown rice, cooked (you can use white if you prefer)
2 cfinely chopped green peppers
1/4 cbrown sugar
2-4 tspbeef bouillon
1 -1.5 tsppepper
How to Make Stuffed Pepper Soup
- In a large soup pan or dutch oven, cook the hamburger until no longer pink. I very often add 1 or 2 chopped onions at this point and cook the onions right with the ground beef. Drain well.
- Add the rest of the ingredients and simmer for 30-40 minutes or until the peppers are tender and done the way you like them. Covered
- I have used Minute Rice before. In that case, I just added the rice right to the simmering liquid uncooked and let it cook right in the soup. You have to be careful not to add too much Minute Rice tho or you will have a casserole instead of a soup. About 1 cup is plenty.
We also find that this soup is as good the next day reheated as it was the first day - maybe even better. Enjoy!