Unstuffed Pepper Soup
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cups
Water680 g
Lean Ground Beef3 large
Green Bell Pepper (chopped)1 large
Onion (chopped)790 g
Crushed Tomatoes (can)Directions:
1
Bring water and rice to a boil in a saucepan
2
Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes
3
Heat a large pot over medium-high heat
4
Cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease
5
Pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces
6
Bring the soup to a boil, reduce heat to medium-low, cover the pot, and simmer the soup, stirring occasionally, until the vegetables are tender, 30 to 40 minutes
7
Stir rice into the soup, breaking clumps into individual grains; cook until the rice is hot, about 5 minutes