Tuesday, September 8, 2009

Stuffed Pepper Soup

4 to 5 Green Peppers (chopped)
1 Cup of White Rice
5 Beef Boullon Cubes
5 Cups of Water
3 Cans of Diced Italian Style Tomatoes
1 lb of Ground Meat, Cooked
1 Can of Tomato Soup
1 Cup of Ketchup
2 small Onions
Mix all of the above ingredients together.
Bring to a boil. Cook for at least 1 hour.
You want your peppers to be tender and the rice to be completely cooked.
I got this recipe from my friend Jenna last year.
This recipe makes a LOT so if you want a smaller amount its pretty easy to cut it in half.
I usually add a bit more water than the recipe asks for, but for a thicker consistency do the recomended amount. You can always add more water towards the end if you notice it starting to thicken too much for your liking after an hour. We always make half of this recipe and still have a bowl left over for lunches the next day.
Your house will smell delicious while this soup is cooking, enjoy!

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