My Stuffed Pepper Soup

by Marilyn

This is a great soup that reminds me of home.

Ingredients:

1 1/2 lb. ground beef
1 small onion-diced small
3-4 large green peppers - chopped
1 can (14 1/2 oz.) Delmonte diced tomatoes "Zesty Chili Style"
1 can (14 1/2 oz.) Hunts diced tomatoes
1 can (6 1/2 oz.) Hunts Tomato Paste
1 can (15 oz.) Hunts Tomato Sauce
2 tsp. salt
1 tsp. black pepper
3-4 (15 oz. tomato sauce cans) water
1/2 cup Uncle Ben's Long Grain Rice (do not use instant rice)

Note: Soup should be thick when finished but allow enough water for absorption of rice. (This may be a little tricky the first time you make this.).

Directions:

In skillet, brown the ground beef. Add the diced onion and chopped green pepper, cook until tender. Drain off the fat and put contents into a 6 quart saucepan. Add all other ingredients except for the rice Bring contents to a boil and simmer for 30 minutes. Add the rice and simmer for 20 minutes longer or until rice is tender.   

Print recipe