STUFFED PEPPER SOUP

Stuffed Pepper Soup image

Provided by Beth Pierce

Time 35m

Number Of Ingredients 10

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1/2 lb lean pork sausage
1/2 lb lean ground beef
1 small onion finely chopped
1 green pepper finely chopped
1 red pepper finely chopped
3 clove garlic minced
4 c low sodium beef broth
2 c low sodium chicken broth
1 can (14.5 ounce) salsa style tomatoes
3/4 c uncooked quick cooking rice (i use the jasmine)

Steps:

1. In heavy stock pot or dutch oven over medium heat brown pork sausage and ground beef; breaking up as you go. About halfway through the browning process add the onions and bell peppers; stirring several times. In the last minute of browning time reduce heat to medium low and add minced garlic; stirring constantly. Drain any excess grease.
2. Add beef broth, chicken broth and salsa style tomatoes and bring to a simmer. Simmer for 15 minutes or until the peppers just begin to soften.
3. Add the rice and stir to coat. Cover and cook for 5-7 minutes or until rice is tender. For best results serve promptly.
4. If desired sprinkle each bowl with a couple tablespoons of finely shredded cheddar.