Name: Unstuffed Pepper Soup
Yield: 12
Ingredients: Water - 3 cups; Uncooked white rice - 1 ½ cups; Lean ground beef - 1 ½ pounds; Green bell peppers, chopped - 3 large; Onion, chopped - 1 large; Beef broth - 2 (14 ounce) cans; Condensed tomato soup - 2 (10 ounce) cans; Crushed tomatoes - 1 (28 ounce) can; Mushroom pieces, drained - 1 (4 ounce) can

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Unstuffed Pepper Soup

1. Water - 3 cups

2. Uncooked white rice - 1 ½ cups

3. Lean ground beef - 1 ½ pounds

4. Green bell peppers, chopped - 3 large

5. Onion, chopped - 1 large

6. Beef broth - 2 (14 ounce) cans

7. Condensed tomato soup - 2 (10 ounce) cans

8. Crushed tomatoes - 1 (28 ounce) can

9. Mushroom pieces, drained - 1 (4 ounce) can

How to cook deliciously - Unstuffed Pepper Soup

1. Stage

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

2. Stage

Heat a large pot over medium-high heat. Cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

3. Stage

Pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces. Bring soup to a boil, reduce heat to medium-low, cover the pot, and simmer soup, occasionally stirring, until vegetables are tender, 30 to 40 minutes.

4. Stage

Stir rice into soup, breaking clumps into individual grains; cook until rice is hot, about 5 minutes.