Unstuffed Pepper Soup

Submitted by j.r.t.

"Got this from a cooked book. My husband just loves it. Good on cold winter day!"

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Serves: 10

ingredients

• 1 1⁄2 lbs ground beef
• 3 large green peppers, chopped
• 1 large onion, chopped
• 2 (14 1/2 ounce) cans beef broth
• 2 (10 3/4 ounce) cans condensed tomato soup, undiluted. (I use 4 cans instead. My husband say it tasted better)
• 1 (28 ounce) can crushed tomatoes, undrained
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1 1⁄2 cups cooked rice

directions

1. In a large saucepan cook the beef, green peppers and onion over medium heat until meat is no longer pink,drain.
2. Stir in the broth,soup,tomatoes and mushrooms.
3. Bring to a boil.
4. Reduce heat,cover and simmer for at least 30 mins.,stirring occasionally.
5. Add rice,heat through.
6. Ready in 1 hour or less.

Reviews

[LilPinkieJ]

Fabulous soup! Oh man this was great. I had some red and yellow peppers to use up along with the green ones, so I threw those in there too. I also both a red and white onion. I forgot to add the second can of tomato soup, but I think it survived nicely despite my mistake. I only had one of those Uncle Bens tomato and herb rice mixtures, so I used that for the rice. I also added some freshly ground pepper and sea salt and a bay leaf. This was very flavorful in each bite. Despite all my changes, this recipe is still a staple in my house from now on. Thank you so much! Made and Reviewed for PAC Fall 2008.