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. Add remaining ingredients, bring to a boil, and cook until rice is tender. Season to taste with salt and pepper.
I doubled the amount of tomato juice, water, and rice, so it would make more. It worked just fine.
For a richer broth, add 1 tsp. instant coffee.
Source: I saw a restaurant on Diners, Drive-Ins and Dives serving a similar soup, but they don't give the recipe on that show, so I made up my own, using the ingredients that are in my regular stuffed peppers.
By Gayle from Kentucky
I LOVE stuffed peppers! I can't wait to try your recipe. :) (10/09/2008)
By Liz Orr
This is interesting and a must try for me. (10/09/2008)
Love stuffed peppers but never thought of making it into soup. It sounds wonderful. I can't wait to try it. Thank you (10/09/2008)
By Beverly Ross
I made this soup last week, ate it all week long, and still was not tired of it, it's that good. The recipe I used included the following variations:
Just brown the ground beef in a dutch oven, drain, and then add the rest. Cook for 30-40 minutes over low heat.
I was thinking of adding onions to the beef, but didn't. I think next time I will, as you have. Thanks for reminding me to make another big pot of soup this weekend! (10/10/2008)
I make a large batch of stuffed peppers so I have leftovers. For the sauce, I just use tomato soup. The next day, I cut up the leftover stuffed peppers, add beef broth to the sauce. Good flavor and I get two good meals. Any leftovers can be frozen in single serving containers for lunches. (04/15/2010)
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