Stuffed Pepper Soup

By hmp13

Adapted from AR and tasteofhome soup cookbook.

Ingredients

• 9 large onions, chopped
• 6 stalks celery, chopped
• 9 cloves garlic, minced
• 10 green bell peppers, chopped
• 6 tablespoons vegetable oil
• 5 pounds lean ground beef
• 1 can crushed tomatoes
• 1 can tomato juice
• 4 cups uncooked white rice
• 15 cups beef broth
• 1 package sliced mushrooms, chopped
• 10 tablespoons chopped fresh parsley
• 10 teaspoons brown sugar
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 teaspoon ground cinnamon

Preparation

Step 1

Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.

Add tomatoes, juice, broth, mushrooms parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.