Unstuffed Pepper Soup
Cold winters days like these are great soup kinds of day.
If you like stuffed peppers, then I'm pretty sure you're gonna love this soup.
Unstuffed Pepper Soup.
It's just like eating stuffed peppers but only in a soup form.
1-1/2 pounds ground beef
3 large green peppers, chopped
1 large onion, chopped
2 cans (14-1/2 ounces each) beef broth
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 can (28 ounces) crushed tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1-1/2 cups cooked rice
- In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through. Yield: 10 servings.
** Although the recipe doesn't call for it, I sprinkle cheddar cheese over top before serving.