Recipe by Bobbie
This is a recipe that I've been playing around with for a few months. I had stuffed pepper soup for the first time at a restaurant and was determined to try and copy it. I've made this version several times and think I've finally got it -- 3 people have requested a copy of it and that's usually a pretty good indication that my recipe has "arrived". I hope you will try it.
Top Review by DaMama_rules
Contrary to w.j. I love this recipe!!! I didnt spend anywhere near 20 dollars on ingredients ,most items were staples in my pantry. The rice is a non-issue since rice is usually a 2-1 measure with water. Any recipe is a guideline,of course you are going to season it to suit you and whoever you are cooking for. So again, I say KUDOS Bobbie for another GREAT recipe!!
- 2 lbs lean ground beef, browned
- 1 large sweet onion, chopped
- 2 teaspoons minced garlic (from the jar)
- 2 (15 ounce) cans stewed tomatoes (I used S&W ready cut diced with onion & green bell pepper)
- 1 (26 ounce) jar spaghetti sauce, I use Prego Traditional
- 2 1⁄2 cups cooked long-grain rice
- 3 large green bell peppers, diced
- 2 (10 1/2 ounce) cans beef consomme
- 1 (10 1/2 ounce) can beef broth
- 2 1⁄2 tablespoons brown sugar
- 2 1⁄2 tablespoons Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 cups V8 vegetable juice, as needed to bring the soup to desired consistency
- 1 cup sharp cheddar cheese, shredded
- additional sharp cheddar cheese (optional)
Directions See How It's Made
- Brown the ground beef, onion and garlic in large pot or Dutch Oven.
- Then add the chopped green bell pepper (I cut it up and place it in my food processor and give it a couple quick rotations – just enough to grind a bit of it, while still leaving some of it in larger pieces).
- Cook until the pepper is starting to get tender. Add rest of the ingredients, except cheese and rice and bring to a slow boil over low heat, stirring frequently to prevent sticking.
- Decrease heat to a simmer and cover. Simmer slowly for 30 minutes, stirring often. Add the rice and cook another 15 minutes, stirring and watching carefully. This soup can get pretty thick in a short amount of time.
- Add 1 cup of the cheese and stir until melted. Sprinkle individual servings with a little bit more of shredded cheddar (either mild or sharp) cheese.
- Note: I put the stewed tomatoes in my food processor and pulse them for a couple quick rotations before adding them to the soup pot.