Stuffed Green Bell Peppers Soup

Recipe came from Dale L. Middleman of Milwaukee, Wisconsin. Found on my very first internet search. Tried it and I liked it.

• Ready In: 2 hrs 30 mins
• Serves: 12

Ingredients

• 1  quart water
• 5  green bell peppers, chopped
• 2  red bell peppers, chopped
• 1  cup  dehydrated onion
• 1⁄2-1  bunch celery, chopped
• 1⁄2 cup  beef base
• 3  cups white rice, uncooked and divided
• 2  lbs ground beef
• 1 (28 ounce) can diced tomatoes or 1 (28 ounce) can stewed tomatoes, undrained
• 2 (10 3/4ounce) cans  tomato soup
• 1 (32 ounce) can tomato juice
• 1⁄2 teaspoon dried sweet basil leaves
• 1⁄2 teaspoon oregano
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon  celery salt
• 1⁄4 teaspoon dry mustard

Directions

1. In large soup pot bring water to boil.
2. Add peppers, onions, celery, and base.
3. Cook for about 20 minute or until vegetables begin to soften.
4. In separate pan, cook 1-1/2 cups of the rice.
5. Pan fry ground beef in medium skillet. When cooked through, discard grease.
6. Combine meat with cooked rice, then add to soup pot.
7. Add all remaining ingredients to soup pot except the remaining 1-1/2 cups of rice.
8. Simmer until celery and peppers are cooked through, about 20 minute Add remaining rice and cook over low boil until rice is done,about 10 minute.
9. Makes about 12 large servings.
10. Note: This is a very thick soup. For a thinner consistency, add more stock or juice.