Stuffed Pepper Soup

This pic isn't the greatest, but it does thicken up more after you add the rice.

2# Ground Beef
2-2 1/2 Cups Chopped Green Pepper (I use 2 whole peppers)
1/2 C Chopped Onion
2 Quarts Water (I use my home canned tomato juice)
1 28 oz can Tomato Sauce (use canned tomato juice here too)
1 28 oz can diced tomatoes Undrained (I like Petite Diced)
3-5 Bouillon Cubes
1/2 C Packed Brown Sugar (dark Brown sugar is best)
1-2 Tsp Salt
1 Tsp Pepper
2-2 1/2 Cups Instant Rice or Cooked Long Grain (I use 2)

Brown Meat, Pepper, and Onion. In a Pot Mix Water, Sauce, Tomotoes, Bouillon, Sugar, Salt and Pepper. Bring to a boil for 5 minutes, Add Meat Mixture and Boil 5 more Minutes. Take off Burner and Add Rice.

Slow Cooker Version- I do this a lot- After you cook meat mixture...dump all ingriediants in the slow cooker and cook on low all day until ready to eat. I do this a lot on the weekends, or sometimes I do the Pot method and then put the soup in the slow cooker to cook all day on Monday while at work. Sometimes you have to add a little more juice to it depending on how thick you like the soup.

This makes a big batch. Sometimes I put some of it in the freezer and when I take it out for a quick supper I just add more of my canned tomato juice.

This is such a good, filing soup!

(Barb, I promise I listed all the ingredients! :) )