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Stuffed Pepper Soup

2 pounds lean ground beef
1 cup chopped onion
2 cloves garlic, minced
2 medium bell peppers, chopped
2 101/2-ounce cans condensed tomato soup
2 cups water
1 1/2 cups long-grain white rice (raw)
2 beef bouillon cubes
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
Salt and freshly ground black pepper to taste

In a large stockpot, brown beef over medium heat. Remove meat; set aside. Add onion and garlic to pot and cook until onion is soft, about 5 minutes; drain.
Return meat to pot and add remaining ingredients. Bring mixture to a boil, reduce heat to low, cover and simmer for 1 hour, stirring occasionally. If mixture seems too thick, add additional water if desired.
Makes 13 1-cup servings.
Per serving: 302 calories, 14g fat, 51mg cholesterol, 27g carbohydrates, 1g fiber.


Stuffed Sweet Pepper Soup

1 pound ground beef
2 quarts water
1 quart tomato juice
3 medium sweet red or green peppers, diced
1 1/2 cups chili sauce
1 cup uncooked long-grain rice
2 celery ribs, diced
1 large onion, diced
2 teaspoons browning sauce, optional
3 chicken bouillon cubes
2 garlic cloves, minced
1/2 teaspoon salt

In a large kettle over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat and simmer for 1 hour or until the rice is tender. Makes 4 quarts or 16 servings.
Freezes Well
 
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