Stuffed Pepper Soup

2 lb. ground beef
1 can (28 oz.) tomato sauce
1 can (28 oz.) diced tomatoes, undrained
2 cups green pepper, chopped in about 1 inch squares
1 cup chopped onion
2 tsp. beef flavored base or 2 beef bouillon cubes
2 tsp. salt
1 tsp. black pepper
2 cups cooked white rice (set aside)
1/4 cup packed brown sugar

Directions:

Brown ground beef and drain. Add remaining ingredients, except rice. Bring to boil, reduce heat and simmer 30-40 minutes, or until peppers and onions are tender. Add rice. Heat thoroughly and serve.

User Reviews:

We subsitute chopped cabbage for the peppers and of course call it Stuffed Cabbage Soup. This is an excellant recipe! We also use homemade beef stock instead of beef bouillion cubes and only 1 pound of ground chuck.

Submitted by Linda on December 02, 2000

Add your review of this recipe.