Unstuffed Green Pepper Soup

(28)


Comments 88 comments   

Servings: 6-8
PREP
10 mins
COOK
1 hr 30 mins
READY IN
1 hr 40 mins
Ingredients
  • 1 cup white onion, chopped
  • 1 cup celery, chopped
  • 2 cups green peppers, cut into bite size pieces
  • 2 tablespoons oil
  • 1 lb ground beef
  • 28 ounces canned whole tomatoes, undrained
  • 1 cup v- 8 juice
  • 1⁄2 cup uncooked rice
  • 6 cups vegetable broth
  • 2 teaspoons brown sugar
  • 1⁄4 teaspoon cinnamon
  • 2 medium white potatoes, cubed
  • salt and pepper
Directions
  • In a large dutch oven over medium heat add the oil, onion, celery, and green peppers.
  • Saute until just tender, stirring frequently.
  • Stir in ground beef to onion mixture and cook approximately 15 minutes or until the meat is browned and no longer pink.
  • Add uncooked rice and mix thoroughly.
  • Slowly stir in tomatoes, V-8 juice, 6 cups vegetable broth and diced potatoes.
  • Season soup with brown sugar, cinnamon, salt and pepper and cover with lid.
  • Let soup simmer slowly for one hour or until potatoes are fork tender.
  • Ladle soup into bowls and serve with fresh baked bread or hard rolls.
 

Go back to the Main Page of the Archives.