Stuffed Roast Pepper Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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After sampling a similar soup at a summer resort, my daughter and I invented this version. Using a colorful variety of peppers gives it plenty of eye appeal.Betty Vig, Viroqua, Wisconsin Ingredients:
2 pounds ground turkey or beef |
1/2 medium onion, chopped |
6 cups water |
8 beef bouillon cubes |
2 cans (28 ounces each) diced tomatoes, undrained |
2 cups cooked rice |
2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
3 green, sweet yellow or red peppers, seeded and chopped |
Directions:
1. In a large Dutch oven or stockpot, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, bouillon cubes, tomatoes, rice and seasonings. Bring to a boil. Reduce heat; simmer, covered, for 1 hour.
2. Add peppers; cook, uncovered, for 10-15 minutes or just until tender. Yield: 16 servings (4 quarts).
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