Stuffed Sweet Pepper Soup
Tomatoes, peppers, garlic and onions are the mainstays of my garden. Being the oldest of seven children, I acquired a knack for cooking from my mom. — Joseph Kendra, Coraopolis, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 16
- 1/2 teaspoon salt
- 1 pound ground beef
- 2 garlic cloves minced
- 1 cup uncooked long grain rice
- 1 large onion diced
- 8 cups water
- 2 celery ribs diced
- 2 teaspoons browning sauce optional
- 4 cups tomato juice
- 3 medium sweet red pepper diced
- 1-1/2 cups chili sauce
- 3 teaspoons chicken bouillon granules
- Carbohydrate 16.5799839583333 g
- Cholesterol 19.341050725 mg
- Fat 4.52967263541667 g
- Fiber 1.14233956431908 g
- Protein 7.1940857239375 g
- Saturated Fat 1.72219494317917 g
- Serving Size 1 1 servings (4 quarts). (259g)
- Sodium 198.101976933174 mg
- Sugar 15.4376443940143 g
- Trans Fat 0.679340053160417 g
- Calories 137 calories
In a Dutch oven, over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil., Reduce heat; simmer, uncovered, for 1 hour or until rice is tender.
