Stuffed Sweet Pepper Soup

By Addie

Tomatoes, peppers, garlic and onions are the mainstays of my garden. Being the oldest of seven children, I acquired a knack for cooking from my mom.

Ingredients

• 1 pound ground beef
• 8 cups water
• 4 cups tomato juice
• 3 medium sweet red pepper, 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 teaspoons chicken bouillon granules
• 2 garlic cloves, minced
• 1/2 teaspoon salt

Preparation

Step 1

In a Dutch oven, over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil.

Reduce heat; simmer, uncovered, for 1 hour or until rice is tender. Yield: 16 servings (4 quarts).
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REVIEWS:

I make this every fall...it's one of my favorites. I always make enough to freeze several meals' worth so we can have it all winter. It freezes well.

We all loved this soup and it was a nice easy recipe to make.

This is so delicious! It reminds me of my mom's stuffed cabbage rolls. I added 2 cups of rice instead of 1 to make it thicker. My 11 year old son ate 2 & a half bowls & my 2 year old daughter kept eating it also! This is a keeper!

Have made this oup since I first came across it in "Taste of Home" in the late '90's. I gave out the recipe to tohers who love it as much as my husband and I do. Thanks!

This soup is excellent and low in fat and calories. Have made it several times.