Friday, October 14, 2011
Soup Week: Stuffed Green Pepper Soup
Sent To Me From My Aunt Sheila
1 Pound Ground Beef, Browned and Drained
1 10 3/4 Oz. Can Condensed Tomato Soup
14. 5 Can Diced Tomatoes, Undrained
1 Cup Green Pepper, Diced (About 1 Pepper)
1/2 Cup Onion, Diced (About 1/2 Small Onion)
1 Tablespoon Brown Sugar
Salt and Pepper, Garlic Powder, and Chipotle Powder, To Taste
3 Cups Beef Broth
1 Cup Cooked Rice
Add all ingredients except rice into a slow cooker. Cover and cook on low setting for 4-6 hours or until pepper and onion are tender. About 15 minutes before serving, stir in rice and heat through.
I did not follow directions carefully on this recipe... I forgot the tomatoes and cooked the soup on high instead of low! Whoops! The soup forgave me and it was delicious! Next time I think I'll add some corn and a can of beans to stretch this dish a little farther. This would also be a great recipe that you can prep ahead of time and freeze till you're ready to cook. Brown the beef and chop the veggies and put it in the freezer. Have the rest of the ingredients ready to go in your pantry and you've got a really easy meal for a busy day! Thanks for the great recipe, Aunt Sheila!