Stuffed Pepper Soup

Name: Stuffed Pepper Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings (2 quarts).
Ingredients: 2 pounds ground beef; 6 cups water; 1 can (28 ounces) tomato sauce; 1 can (28 ounces) diced tomatoes, undrained; 2 cups chopped green peppers; 1/4 cup packed brown sugar; 2 teaspoons salt; 2 teaspoons beef bouillon granules; 1 teaspoon pepper; 2 cups cooked long grain rice; Chopped fresh parsley, optional

TOTAL TIME: Prep: 15 min. Cook: 45 min. YIELD: 8 servings (2 quarts).

I was talking about stuffed peppers with the other cooks at the restaurant where I work. We decided to mix similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania

Ingredients

2 pounds ground beef
6 cups water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
2 cups cooked long grain rice
Chopped fresh parsley, optional

Directions

1. In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking it into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
2. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.

Nutrition Facts

1 cup: 337 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1466mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 24g protein.

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