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Hi...
This is a great soup recipe! We had it for dinner the other night and it was really yummy! It would be great on a cold winter's night...too bad it was about 90 degrees here in south Florida!
I only made up 1/2 of the recipe since it was only the two of us. That made plenty with enough leftover for another meal.
Enjoy!
hugs,
peg
Stuffed Pepper Soup
2 pounds ground beef ( I only had one pound thawed)
2 quarts hot water (I used the can of the tomato sauce)
1 can (28 oz) Hunts tomato sauce
1 can (28 oz) Hunts Original Diced Tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar (seems weird but it needs it to cut the acid)
2 teaspoons salt
2 teaspoons beef bouillon granules (didn't use this)
1 teaspoon pepper
In a Dutch oven, cook beef 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.
I added chopped onion and garlic to mine. I let mine simmer all day until right before serving and then I let it boil. Peppers were still slightly crunchy which we like.
Recipe source: Cozy Christmas Corner yahoo group, submitted by Michele
PEG’S NOTES:
I only made half of the recipe since it was only the two of us….still had plenty leftover for lunch or another dinner. I also added chopped onions to mine.
This is a great soup recipe! We had it for dinner the other night and it was really yummy! It would be great on a cold winter's night...too bad it was about 90 degrees here in south Florida!
I only made up 1/2 of the recipe since it was only the two of us. That made plenty with enough leftover for another meal.
Enjoy!
hugs,
peg
Stuffed Pepper Soup
2 pounds ground beef ( I only had one pound thawed)
2 quarts hot water (I used the can of the tomato sauce)
1 can (28 oz) Hunts tomato sauce
1 can (28 oz) Hunts Original Diced Tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar (seems weird but it needs it to cut the acid)
2 teaspoons salt
2 teaspoons beef bouillon granules (didn't use this)
1 teaspoon pepper
In a Dutch oven, cook beef 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.
I added chopped onion and garlic to mine. I let mine simmer all day until right before serving and then I let it boil. Peppers were still slightly crunchy which we like.
Recipe source: Cozy Christmas Corner yahoo group, submitted by Michele
PEG’S NOTES:
I only made half of the recipe since it was only the two of us….still had plenty leftover for lunch or another dinner. I also added chopped onions to mine.