Stuffed Sweet Pepper Soup

Ingredients

  • 1 pound
  • 8 cups water
  • 4 cups tomato juice
  • 3 medium sweet red pepper, diced
  • 1-½ cups chili sauce
  • 1 cup uncooked long grain rice
  • 2 celery ribs, diced
  • + 5 more ingredients
    • 1 large onion, diced
    • 2 teaspoons browning sauce, optional
    • 3 teaspoons chicken bouillon granules
    • 2 garlic cloves, minced
    • ½ teaspoon salt

In a Dutch oven, over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until rice is tender. Yield: 16 servings (4 quarts). Originally published as Stuffed Sweet Pepper Soup in Country ...

View full recipe at SpringPad

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