Stuffed Sweet Pepper Soup
Total TimePrep: 10 min. Cook: 70 min.
Makes16 servings (4 quarts)
- 1 pound ground beef
- 8 cups water
- 4 cups tomato juice
- 3 medium sweet red pepper, diced
- 1-1/2 cups chili sauce
- 1 cup uncooked long grain rice
- 2 celery ribs, diced
- 1 large onion, diced
- 2 teaspoons browning sauce, optional
- 3 teaspoons chicken bouillon granules
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- In a Dutch oven, over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil.
- Reduce heat; simmer, uncovered, for 1 hour or until rice is tender.
Nutrition Facts1 cup: 144 calories, 4g fat (1g saturated fat), 19mg cholesterol, 866mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 7g protein.
Jan 19, 2019
I freeze plenty of peppers from our garden just for recipes like this! So tasty and easy to make! Will put this on my soup rotation for the winter!
Oct 19, 2018
LOVE this soup. I made it for my family and again for a ladies' bridge retreat. Very popular with many asking for the recipe. A couple changes based on other comments: I used mild or sweet Italian sausage as well as hamburger and used V-8 juice instead of tomato juice. Plus, I used all colors of peppers. Very attractive presentation. Super good!
Sep 16, 2016
My family loves this! I also use all chicken broth instead of water and granules. I cook the rice separately so it doesn't soak up all of the broth overnight for next day leftovers!
Sep 10, 2016
Excellent soup, Joseph! I think the chili sauce is what made the difference. Found a "clone" of Heinz chili sauce on line and made it before adding it to the rest of the ingredients. I make lots of soups and decant them into smaller freezer -type containers for days when I don't want to cook.
Dec 24, 2015
I sauteed the onions, peppers and celery before adding them to the pot. The chili sauce made it too sweet for my families' taste. I think next time I will omit the chili sauce and it will be much better. Overall, great recipe and I will be making it again!
Oct 28, 2015
This soup is delicious and full bodied. The only change I make is to substitute chicken broth for the water. I'm sure beef or vegetable broth would also work. I do not add the browning sauce. I think the chili sauce gives it that extra bit of flavor. I have made it several times but tonight I served it with Garlic-Herb Parmesan rolls also from this web site. What a great twosome!
Oct 14, 2015
My family didn't care for this recipe. The flavor seemed bland to us.
Sep 27, 2015
Surprising flavorful! I only made 1/2 recipe, and it was plenty for family of 4 with leftovers for lunch. Seemed liquidy at first but thickened nicely as the rice cooked.
Sep 20, 2015
Made this today and my family really liked it. I did saute the peppers, onions and celery with the meat. I made half the recipe as it was all I needed. Will be making this again.
Sep 18, 2015
I changed a couple of things out of necessity. I only put 4 cups of water because I only had brown minute rice and omitted the celery because I had none. Left the salt out on purpose to see if it really needed it, which it doesn't for us or the couple that I served it to. They liked it so much I emailed the recipe to them before they went home! Definitely a keeper with my substitutions.