Stuffed Pepper Soup
Ingredients:
- 1-1/2 to 2 pounds lean ground beef
- 3 large green peppers, seeded and chopped
- 1 large onion, chopped
- 4 ounces fresh button mushroom, cleaned and chopped
- 1 carton (32 oz.) beef broth
- 2 cans (10 3/4 oz. each) condensed tomato soup, undiluted
- 1 can (28 oz.) petite diced tomatoes, undrained
- 4 shakes of Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon pepper
- 1-1/2 cups cooked rice
Directions:
- In a large soup pot, brown and crumble the beef with the green peppers, onion, and mushrooms until the beef is no longer pink. Drain if necessary.
- Stir in the broth, tomato soup, tomatoes, and Worcestershire sauce. Bring to a boil; cover and reduce heat to maintain a simmer for at least 30 minutes, stirring occasionally.
- Add Italian seasoning, pepper, and rice. Heat through.
- Serve
