stuffed pepper soup

September 9, 2015

yields: 8 servings   total time: about an hour

2 lbs lean ground beef
8 c beef broth (i used 5 bouillon cubes and 8 cups of water to cut down the amount of salt)
2 (14 oz.) cans diced tomatoes, undrained
2 c rice, cooked
2 green bell peppers, chopped
1 onion, diced
2 cloves garlic, minced
1/4 c brown sugar
2 tsp salt
1 tsp pepper
parsley and basil
1 T worcestershire sauce


  1. in a large skillet, brown ground beef with onion and garlic until beef is no longer pink.
  2. pour grease from meat away and then dump meat into a large stock pot.
  3. place stock pot on stovetop and add remaining ingredients except rice.
  4. turn heat up to medium high and bring soup to a boil.
  5. reduce heat to low, cover with lid, and simmer for 35-45 minutes.


i saw this posted on someone’s facebook and it looked pretty good, so i thought i’d try it. this was really a tasty soup. i didn’t pour the grease away which i should have, so the soup was a little too oily. i’ll have to remember that the next time.

the original recipe had you pour in the uncooked rice in with the rest of the ingredients, but the rice would get too soggy, so it’s better to serve the rice separately from the broth. use the soup as a sort of topping for the rice.

it was very easy to put together and smelled and tasted great. i will most likely be using this recipe again… it’ll definitely come in handy when the weather starts getting cooler.


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