Stuffed Pepper Soup
2 lbs lean ground beef
1 onion, diced
2 cloves garlic, minced
8 cups beef broth2 (14 oz) cans diced tomatoes, undrained
2 cups cooked rice
2 green bell peppers, chopped
1/4 cup brown sugar
2 tsp salt
1 tsp pepper
1 Tbsp worcerstershire sauce
In a large skillet, brown ground beef with onion and garlic until beef is cooked through. Drain and pour into a large stockpot. Add remaining ingredients. Bring soup to a boil. Reduce heat to low and simmer, covered, for 35 minutes.
Serves 8
Recipe adapted from Six Sisters Stuff
