Wednesday, November 20, 2013

Stuffed Green Pepper Soup

This is one of my husband's VERY favorite soups. My friend, Leah, gave it to me several years ago and it's from The Mason Jar restaurant in Colorado Springs. She and her family were here visiting and ate there one night. They thought this soup was delicious and asked for the recipe and surprisingly they gave it to them! It's easy and healthy and goes great with a pan of cornbread! Enjoy.

Stuffed Green Pepper Soup

2 lbs lean ground beef
28 oz can tomato sauce
28 oz can petite diced tomatoes, undrained
28 oz water
2 cups chopped green pepper (about 2 medium green peppers)
1/4 cup packed brown sugar
2 tsp salt
1 tsp pepper
2 tsp beef bouillon granules (or 1-2 cubes)
3 cups hot, cooked white rice

In large skillet, brown beef with salt and pepper until no longer pink. Drain grease. Add beef and remaining ingredients to large stock pot and simmer for 30-60 minutes until green peppers are tender. While soup is simmering, prepare white rice. Spoon rice into bowls and serve soup over rice.

*The original recipe calls for 2 quarts water and suggests cooking the rice in with the other ingredients. I've done it that way but ended up with mushy, overcooked rice so I decrease the liquid and cook rice separately.

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