Friday, April 29, 2011

Unstuffed Pepper Soup

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

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


Notes
This makes a BIG pot of soup!  When I want to make a "half" batch, I use still 1 pound of ground beef, 1 can of mushrooms, 1 pepper, a smaller onion, and a bag of Frozen Trader Joe's brown rice.  Then just 1 can beef broth, 1 can of soup, a 14.5 or 15 oz can of crushed tomatoes.  It is a bit more stew like, but we LOVE it!

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