Soups:

Unstuffed Green Pepper Soup

Comment on this recipe

Ingredients

1-1/2 pounds ground beef
3 large green peppers, chopped
1 large onion, chopped
2 14-1/2 ounce cans beef broth
2 10-3/4 ounce cans condensed tomato soup, undiluted
28-ounce can crushed tomatoes, undrained
4-ounce can mushroom stems and pieces, drained
1-1/2 cups cooked rice

Instructions

In a Dutch oven or 6-quart saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain and return to pan. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through. Serves 10.

Jean Causemaker, Atkinson