Tuesday, November 2, 2010

Stuffed Pepper Soup

I made this soup for the first time the other night.  It was yummy and it freezes well, so you can save some for later!

**The amounts in the recipe are intended to be either for a large group of people, or for you to eat a few meals now and freeze some for later.  If you don't want to do that, cut it in half.**

2 lbs lean ground beef or ground turkey
2 green peppers, seeded and chopped
2 red peppers, seeded and chopped
5 cans lower sodium tomato soup + 5 soup cans of water
1 can lower sodium beef broth
2 tsp brown sugar
2 small can tomato sauce
1 c uncooked brown rice
8 oz shredded cheddar cheese
Black pepper to taste

What to do

1.  Brown your beef and peppers together until cooked through.  Drain.
2. Put into large pot.  Add remaining ingredients except for cheese.  Allow soup to simmer on low until rice is cooked, about 20-30 minutes.  Stir in cheese to melt in the last 5 minutes to prevent sticking.

If the soup seems too thick, you can add more water as needed. 

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