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Stuffed Roast Pepper Soup Recipe

by Global Cookbook

Ingredients

2 lb Grnd beef 1/2 med Onion, minced 8 c. Water 8 x Beef bouillon cubes 2 can Tomatoes with liquid, (28 ounces each) cut up 2 c. Cooked rice

2 tsp Salt 1/2 tsp Pepper 1/2 tsp Paprika 3 x Green, yellow or possibly sweet red     Peppers, seeded and minced

Directions

1. In a large Dutch oven or possibly soup kettle, cook grnd beef with onion till the meat is brown and the onion is tender; drain. Add in bouillon cubes, tomatoes, rice and seasonings. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Add in minced peppers; cook, uncovered, for 10-15 min or possibly just till tender.
2. Yield: 14-16 servings (4 qts).

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