List of Ingredients:
- 1-1/2 to 2 pounds ground beef; cooked and drained
- 2 cups green peppers; chopped
- 3 cups long grain rice; cooked
- 28 ounces diced tomatoes; do not drain
- 24 to 28 ounces tomato sauce
- 1/4 cup light brown sugar; packed
- 2 teaspoons sodium-free, or low-sodium, beef bullion
- 1 to 1-1/2 teaspoons salt
- 1-1/2 teaspoons black pepper
- 10 cups of water
Preparation or Cooking Instructions:
Combine all ingredients into a large pot. Bring to a boil then reduce heat to medium. Cover and let simmer for 45 minutes to 1 hour; or until green peppers are tender.
Garnishments: (optional)
After dipping into a bowl, sprinkle with shredded Mild Cheddar or Monterrey Jack & Colby blend cheeses.
Servings: 8 to 10, depending on how heavy-handed you are with the soup ladle.
Family Rating: 4 out 5 wanted seconds.
© Carol A. Wells