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STUFFED PEPPER SOUP
2 lb. lean ground beef, browned
1 (28 oz.) can tomatoes, chopped
1 (28 oz.) can tomato sauce
2 cups long grain rice, cooked
2 cups raw green pepper, chopped coarsely
1 large onion, medium chop
1 can beef broth
1 tsp. salt
1/4 tsp. black pepper
Brown the ground beef in a dutch oven, Add the rest of the ingredients and bring to a slow boil over low heat, stirring frequently to prevent sticking.
Decrease heat to a simmer and cover. Simmer slowly for 45-55 minutes, stirring often.
This soup gets very thick, so watch it very carefully the last 15-20 minutes of cooking.
May also be made in a slow cooker, on low, overnight. Brown the ground beef first.
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