My Stuffed Pepper Soup

by Marilyn

This is a great soup that reminds me of home.


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.).


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.   

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