Community Pick
Unstuffed Green Pepper Soup

photo by loof751





- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 cup white onion, chopped
- 1 cup celery, chopped
- 2 cups green peppers, cut into bite size pieces
- 2 tablespoons oil
- 1 lb ground beef
- 28 ounces canned whole tomatoes, undrained
- 1 cup v- 8 juice
- 1⁄2 cup uncooked rice
- 6 cups vegetable broth
- 2 teaspoons brown sugar
- 1⁄4 teaspoon cinnamon
- 2 medium white potatoes, cubed
- salt and pepper
directions
- In a large dutch oven over medium heat add the oil, onion, celery, and green peppers.
- Saute until just tender, stirring frequently.
- Stir in ground beef to onion mixture and cook approximately 15 minutes or until the meat is browned and no longer pink.
- Add uncooked rice and mix thoroughly.
- Slowly stir in tomatoes, V-8 juice, 6 cups vegetable broth and diced potatoes.
- Season soup with brown sugar, cinnamon, salt and pepper and cover with lid.
- Let soup simmer slowly for one hour or until potatoes are fork tender.
- Ladle soup into bowls and serve with fresh baked bread or hard rolls.
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Reviews
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This soup was a pleasant surprise; easy to make, filling and delicious! To lighten this a bit I used turkey sausage instead of ground beef and only half the amount; I made up the difference with quartered fresh mushrooms which I sauteed with the other veggies. I was surprised by the addition of the cinnamon - the flavor was subtle but you could really notice it in the aroma of the soup. Thanks for sharing your recipe!
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Tweaks
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This soup was a pleasant surprise; easy to make, filling and delicious! To lighten this a bit I used turkey sausage instead of ground beef and only half the amount; I made up the difference with quartered fresh mushrooms which I sauteed with the other veggies. I was surprised by the addition of the cinnamon - the flavor was subtle but you could really notice it in the aroma of the soup. Thanks for sharing your recipe!
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I wish I could of rated this two days ago, because this would make my top 2009 "Top Favorite Recipes". We loved this. Everything about it. I followed this exactly, except for two changes that would not effect the recipe in the least, 1) was saute' the ground beef in cooking spray and reduced the oil to less then a teaspoon, 2) Used 1/4 cup of uncooked brown rice instead of 1/2 and reduced the potatoes to one cubed, all this to make it more diabetic friendly. The taste would still be the same, as this would not have a bearing on the greatest, most delicious soup of 2009. Thanks, Lori!! Made for *January Soup Month* Diabetic Forum January 2010
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This soup is outstanding! If you have ever had green pepper soup at a restaurant or homemade stuffed green peppers, this tastes just like that. I did use tomato juice in place of the V8 juice and beef broth in place of the vegetable broth. I also added about 1/2 cup more brown rice and would suggest using about 1 1/2 pounds lean ground beef if you would like more meat. I have had mine simmering for several hours now and the taste is fantastic. The potatoes are not mushy and the rice has not overtaken the soup. I also added about a tablespoon more of brown sugar. This is a great recipe that you can make your own depending on your tastes. Thanks for sharing.
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RECIPE SUBMITTED BY
lauralie41
United States