April's Stuffed Pepper Soup

Stuffed pepper soup is a delicious, hearty meal that will warm you up from the inside out on chilly nights.  This comfort food is everything you love about stuffed peppers but in a soup!

I made this recipe myself.  This went well with buttermilk biscuits (I cheated and used Pillsbury refrigerated).

April's Stuffed Pepper Soup

Prep Time:  15 minutes  Total Cook Time:  Approx. 1 Hour

1 1/2 cups of water                 

1 - 3.5 oz bag of Success Rice
12 oz lean ground beef

1 large green bell peppers. chopped

1 large onion

1/4 tsp thyme

1/4 tsp basil

1/4 tsp garlic salt

1/4 tsp salt

1/4 tsp pepper

1 tbsp Worcestershire sauce

1/2 tsp paprika

1 Bay leaf

28 ounces beef broth  I made my own with water and beef bouillion cubes)
20 ounces condensed tomato soup

28 ounces crushed tomatoes

1 Cook rice according to package directions
2 Heat a large pot over medium-high heat.  Cook and stir beef, bell peppers and onion until browned and crumbly, 5-7 minutes.  Drain and discard grease.
3 Pour broth, tomato soup and water into pot; add crushed tomatoes, thyme, basil, garlic salt, salt, pepper, worchestershire sauce, paprika and bay leaf.  Bring soup to a boil, reduce heat to medium-low, cover and simmer, stirring occasionally until the veggies are tender, 30-40 minutes. 
4  Remove bay leaf.  Stir rice into soup, breaking clumps into individual grains; cook until rice is hot; about 5 minutes

So, since it is just the hubby and me now, I cut this recipe in 1/2 and still sent some home with a friend for her and her hubby, and we still have a lot left over.  I will be freezing the leftovers.