STUFFED ROAST PEPPER SOUP

Stuffed Roast Pepper Soup image

After sampling a similar soup at a summer resort, my daughter and I invented this version. Using a colorful variety of peppers gives it plenty of eye appeal.-Betty Vig, Viroqua, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 1h55m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 10

Ingredients

2 pounds ground beef
1/2 medium onion, chopped
6 cups water
8 beef bouillon cubes
2 cans (28 ounces each) diced tomatoes, undrained
2 cups cooked rice
2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3 green, sweet yellow or red peppers, seeded and chopped

Steps:

In a large Dutch oven or stockpot, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, bouillon cubes, tomatoes, rice and seasonings. Bring to a boil. Reduce heat; simmer, covered, for 1 hour., Add peppers; cook, uncovered, for 10-15 minutes or just until tender.

Nutrition Facts : Calories 158 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 818mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.