Unstuffed Pepper Soup recipe
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Ingredients
- 3 cups water 1 ½ cups uncooked white rice 1 ½ pounds lean ground beef 3 large green bell peppers, chopped 1 large onion, chopped 2 (14 ounce) cans beef broth 2 (10 ounce) cans condensed tomato soup 1 (28 ounce) can crushed tomatoes 1 (4 ounce) can mushroom pieces, drained
Nutrition Info
- 265.9 caloriescarbohydrate: 33.1 gcholesterol: 37.1 mgfat: 8.2 gfiber: 2.9 gprotein: 15.7 gsaturatedFat: 3 gservingSize: -sodium: 642.6 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Unstuffed Pepper Soup
Directions
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Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
Heat a large pot over medium-high heat. Cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.
Pour broth and tomato soup into the pot, add crushed tomatoes and mushroom pieces. Bring the soup to a boil, reduce heat to medium-low, cover the pot, and simmer the soup, stirring occasionally, until the vegetables are tender, 30 to 40 minutes.
Stir rice into the soup, breaking clumps into individual grains, cook until the rice is hot, about 5 minutes.