Stuffed Pepper Soup
(Source: Taste of Home)
2
pounds ground beef (I used a little over 1 pound)
1
medium onion, diced
3 garlic cloves, minced
2
quarts water*
1
can (28 ounces) tomato sauce
1
can (28 ounces) diced tomatoes, undrained
2
cups cooked long grain rice
2
cups chopped green peppers
1/4
cup packed brown sugar
2
teaspoons salt (taste soup first before adding the salt)
2
teaspoons beef bouillon granules (I used 4 beef bouillon cubes)*
1
teaspoon pepper
In
a Dutch oven, cook beef, onion and garlic over medium heat until no longer
pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat;
cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10
servings (2-1/2 quarts).
*You can use beef broth in place of the water and beef bouillon.
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