Stuffed Pepper Soup

0.0/5 rating (0 votes)
  • Serves: 10
  • Origin: Soups

Ingredients

  • 2 lbs. ground beef
  • 1 (28 oz.) can tomato sauce
  • 1 (28 oz.) can diced tomatoes, undrained
  • 2 beef bouillon cubes
  • 1/4 cup brown sugar, packed
  • 2 tsp. salt
  • 1 tbls. ground black pepper
  • 1 tbls. soy sauce
  • 2 cups cooked rice

Directions

  1. In a Dutch oven, brown beef over medium-high heat. Drain fat. Add peppers to browned meat and sauté for 3 minutes. Stir in tomato sauce, diced tomatoes with juices, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low; cover and simmer for 30 to 45 minutes, watching closely so it does not stick. Stir in rice and heat through. Yields 10 servings.

About Today's Farmer magazine

Today's Farmer is published 9 times annually. Printed issues arrive monthly except combined issues for June/July, August/September and December/January. Subscriptions are available only in the United States.

If you would like to begin or renew a print subscription, CLICK HERE and go to our shop. We are proud to offer the subscription for only $15 per year.

 ©2021 MFA Incorporated.


Connect with us.