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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Unstuffed Pepper Soup Recipe

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This recipe for Unstuffed Pepper Soup is from The McDonnel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb ground beef
3 large green peppers, chopped
1 large onion, chopped
2 cans (14-1/2 oz each) beef broth
2 cans (10-3/4 oz each) condensed tomato soup, undiluted
1 can (28 oz) crushed tomatoes, undrained
1 1/2 c cooked rice
1 can (4 oz) mushroom stems and pieces, drained (optional)
Directions:
Directions:
In a Dutch oven, cook beef, peppers and onion over medium heat until meat is no longer pink, drain. Stir in broth, soup, tomatoes, mushrooms. Bring to a boil. Reduce heat, cover and simmer for at least 30 minutes, stirring occasionally. Add rice, heat through.
Personal Notes:
Personal Notes:
Instead of broth, use 4 c water and 5 beef bouillon cubes. Use one 29 oz can tomato sauce in place of crushed tomatoes.

 

 

 

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