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Stuffed Bell Pepper Soup

Ingredients

  • 2 lb. ground beef
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 3 c. green bell pepper chopped in 1/2" dice
  • 1-28 oz. can tomato sauce
  • 1-28 oz. can chopped tomatoes
  • 4 tsp. beef granules
  • 3 Tbsp. tomato paste
  • 1/3 - 1/2 c. brown sugar
  • 3 tsp. A-1 Steak-Sauce
  • 2 Tbsp. apple cider vinegar
  • 2 quarts water or beef broth and omit the beef granules
  • 2 c. cooked brown or white rice
  • 1 tsp. Italian seasoning
  • 2 tsp. salt
  • 1 tsp. black pepper

Instructions

  1. Brown the ground beef, onions and garlic in deep soup pot until the meat is done. Drain off all the fat. Saute the chopped green pepper in about 1-2 tablespoons of oil until slightly done. (I think this releases more flavor from the bell peppers than just adding them to the pot of soup.)
  2. Add in the tomato paste, tomatoes, tomato sauce, water and all seasonings and other ingredients. Stir in the rice and reduce heat and simmer for about 45 minutes.