Stuffed Pepper Soup
Soup – it hits the spot!
On a cold winter day, nothing seems to hit the spot like a hearty bowl of soup. Here are a few soup recipes from years past.
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Ingredients
- 3 cups Rice cooked
- 1 pound Ground beef
- 1/2 cup green bell pepper chopped
- 1/2 cup red bell pepper chopped
- 1 onion finely diced
- 3 cloves garlic minced
- 2 14.5-ounce cans diced tomatoes
- 2 cups chicken broth
- 16 ounces Tomato sauce
- 1/2 teaspoon dried marjoram
- Salt and pepper to taste
Ingredients
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Instructions
- In large pot, brown ground beef over medium-high heat.
- Add peppers, onion and garlic and reduce heat to medium. Cook for 5 minutes or until the vegetables have softened. Season with salt and pepper.
- Add tomatoes, tomato sauce, chicken broth and marjoram and season with additional salt and pepper to taste. Reduce heat to low, cover and simmer 30 minutes.
- Spoon into bowls and top with a scoop of rice before serving.
Recipe Notes
Nutrition information: 540 calories; 6g fat; 875mg sodium; 85.1g carbohydrates; 33.1g protein.
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