Stuffed Green Pepper Soup
Can make it as thick or thin as you like. Very hearty and tasty.
Ingredients:
- 1 lb. roll sausage (I use hot)
- 2 lbs. ground beef
- 1 small onion, chopped
- 2 Tbsp. minced garlic
- 2 quarts hot water if you like it thin, or 1 large tomato can of water
- 1 (28 oz.) can tomato sauce
- 1 (28 oz.) can diced tomatoes, undrained
- 2 cups cooked long grain rice (I also used a 1/2 cup instant, not cooked)
- 2 cups chopped green peppers (can use yellow or red)
- 1/4 cup packed brown sugar
- 2 tsp. salt
- 1 tsp. pepper
Directions:
In a Dutch oven, cook beef and sausage with onions and garlic until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Serves 10
By Michele from Western KY
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Cook beef, onion, and pepper until meat is no longer pink and onion is clear. Stir in garlic and cook for a minute or so.
Does anyone have a recipe for stuffed pepper soup where you don't precook the ground beef? You mix instant rice into the ground beef, then drop that by hunks into the soup ingredients.
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