lbs. ground beef
(28 oz.) can tomato sauce
(28 oz.) can diced tomatoes
Cups chopped green peppers (about 4)
Cups cooked rice (can use Minute Rice)
beef bouillon cube
Cup brown sugar (not packed)
Brown ground beef. Add all ingredients in a big pot. I dissolve the bouillon cute in 1/2 Cup boiling water before adding. Bring to a boil, then reduce heat and simmer 45 minutes to an hour. *This is a THICK soup. You can dilute it with more tomato sauce and/or some water if you like it thinner. You might need to add another bouillon cube if you do, depending on the taste. **I sometimes make this with cabbage for Stuffed Cabbage Soup. When I do, I cut up the cabbage and boil it until it starts to soften first. The cabbage doesn't seem to cook as fast if you just simmer it in the soup like the green peppers do.