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| Stuffed Roast Pepper Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 14-16
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Ingredients
2 lb ground beef
1/2 medium onion; chopped
8 cup water
8 beef bouillon cubes
2 can tomatoes with liquid; (28 ounces each) cut up
2 cup cooked rice
2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3 green; yellow or sweet red
1 peppers; seeded and chopped
Cooking Directions:
In a large Dutch oven or soup kettle, cook ground beef with onion until the meat is brown and the onion is tender; drain. Add bouillon cubes, tomatoes, rice and seasonings. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Add chopped peppers; cook, uncovered, for 10-15 minutes or just until tender. Yield: 14-16 servings (4 quarts). Posted to recipelu-digest by "Lynn Ratcliffe" on Mar 28, 1998
stews,soups&
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