This delicious soup offers a lot of bang for the effort-buck; it really couldn't be simpler.
It's no wonder my neighbor, Judy, chose it for her soup swap contribution! (Thanks, Judy!)
Just brown and drain the ground beef, add it with the rest, and simmer for a while. Delicious!
2 lbs. ground beef, cooked and drained
2 quarts water
1 can (28 ounces) diced tomatoes (undrained)
(for a little spice, use diced tomatoes and chillies)
1 can (28 ounce) tomato sauce
2 cups cooked long grain white rice
2 cups chopped green pepper (I used 1 1/4 large green peppers)
2 beef bouillon cubes
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon pepper
While you're browning the ground beef and cooking the rice, prep your veggies:
Next, throw everything into a large saucepan or Dutch Oven.
What's that, you say? That's not a skillet; it's a saucepan?
Yes, I soon realized that was risky.
However, the soup and I survived unscathed.
Cover, and simmer 30-40 minutes or until the peppers are tender.
Serve with your favorite crusty bread or nothing at all; it doesn't really need a sidekick.
Makes about 10 servings.
"What's that?" you say? "Is that a sidekick?"
No; it's the other delicious soup I made today--Black Bean and Quinoa
(for the adventurous, spinach-loving types).
Quinoa is nothing to be afraid of; it's like rice, only smaller and better for you.
You can find that recipe here.
To find a printer-friendly version of Stuffed Green Pepper Soup, click here.