Stuffed pepper soup
1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato soup (or tomato sauce)
1 (14 0z) can chicken broth (or beef broth)
2 cups cooked rice
1 tbsp. sugar
1 tsp. garlic powder
salt & pepper, to taste
shredded cheddar cheese, for topping
In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.
When cooked, drain excess grease from beef mixture.
Put beef back into pot.
Add in diced tomatoes.
Add in chicken broth (or beef broth, if using).
Then add in can of tomato soup or tomato sauce (whichever you are using).
Give it all a good stir. Then add in rice.
Then add seasonings; sugar, garlic powder, salt & pepper (to taste).
I always say to add salt & pepper to taste because I know salt is a sensitive seasoning for many people. And the amount you use depends on if it is sea salt, kosher salt, table salt or salt substitute. So when adding salt & pepper, just keep adding a little at a time and stir, then taste after each addition until it gets up to the seasoning level that is right for you and your family.
Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend.