Stuffed Green Pepper Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This Stuffed Green Pepper Soup recipe is a comforting soup for a cold day, and it gets better the day after. Serve with corn bread or another hearty bread. Ingredients:
1/2 pound ground round |
2 cups chopped green bell pepper |
1 cup chopped onion |
1/4 teaspoon black pepper |
1 (14-ounce) can less-sodium beef broth |
1 (14.5-ounce) can diced tomatoes, undrained |
1 (10 3/4-ounce) can tomato soup, undiluted |
1 1/2 cups hot cooked white rice |
Directions:
1. Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes.
2. Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.
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