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| Photo courtesy Taste of Home |
One of my friends passed this recipe on to me from a lady that used to work at the Mt. Carmel (IL) newspaper for years. She said it was a favorite of the crew that worked there. I can see why. It reminds me of veggie soup meets chili. But the recipe is easy, the ingredients are few and the flavor is good. I have to add more paprika for the quantity, though.
Stuffed Roast Pepper Soup
2 lb ground beef
chopped onion
6 cups water
6 beef bouillon cubes
2 cans chopped tomatoes (28 oz. each)
2 cups cooked rice
1/2 tsp. pepper
1/2 tsp. paprika
3 green peppers chopped (or as many as you like)
Cook beef and onion, drain. Add next 6 ingredients. Bring to a boil, reduce heat and simmer 1 1/2 - 2 hours. Add green peppers, cover and cook 10-15 minutes or until peppers are to the desired tenderness.
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