RECIPE SUBMITTED BY Sandy Blevins
STUFFED PEPPER SOUP
2 POUNDS GROUND CHUCK
1/2 MEDIUM ONION, CHOPPED
6 CUPS WATER WITH 8 BEEF BOUILLON CUBES OR 3 CANS OF BEEF BROTH
2 -28 OZ CAN OF TOMATOES, CUT UP
2 CUPS, COOKED RICE
2 TSPS SALT
1/2 TSP PEPPER
1/2 TSP PAPRIKA
3 GREEN PEPPERS, SEEDED AND CHOPPED OR CAN USE ANY COLOR OR MIX COLORS.
IN LARGE SOUP POT, COOK GROUND CHUCK WITH ONION UNTIL MEAT IS BROWN AND THE ONION IS TENDER, DRAIN. ADD BROTH TOMATOES, RICE AND SEASONINGS, BRING TO A BOIL; REDUCE HEAT. SIMMER COVERED ONE HOUR. ADD CHOPPED PEPPERS, COOK UNCOVERED FOR 10-15 MINUTES OR UNTIL TENDER.
STUFFED PEPPER SOUP
2 POUNDS GROUND CHUCK
1/2 MEDIUM ONION, CHOPPED
6 CUPS WATER WITH 8 BEEF BOUILLON CUBES OR 3 CANS OF BEEF BROTH
2 -28 OZ CAN OF TOMATOES, CUT UP
2 CUPS, COOKED RICE
2 TSPS SALT
1/2 TSP PEPPER
1/2 TSP PAPRIKA
3 GREEN PEPPERS, SEEDED AND CHOPPED OR CAN USE ANY COLOR OR MIX COLORS.
IN LARGE SOUP POT, COOK GROUND CHUCK WITH ONION UNTIL MEAT IS BROWN AND THE ONION IS TENDER, DRAIN. ADD BROTH TOMATOES, RICE AND SEASONINGS, BRING TO A BOIL; REDUCE HEAT. SIMMER COVERED ONE HOUR. ADD CHOPPED PEPPERS, COOK UNCOVERED FOR 10-15 MINUTES OR UNTIL TENDER.
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