Stuffed Pepper Soup

 INGREDIENTS

• 1-1/2 to 2 lb. lean ground beef
• 3 large green peppers, seeded and chopped
• 1 large onion, chopped
• 4 oz. fresh button mushroom, cleaned and chopped
• 1 carton (32 oz.) beef broth
• 2 cans (10 3/4 oz. each) condensed tomato soup, undiluted
• 1 can (28 oz.) petite diced tomatoes, undrained
• 4 shakes of Worcestershire sauce
• 2 tsp. Italian seasoning
• 1/2 tsp. pepper
• 1-1/2 cups cooked rice

INSTRUCTIONS

In a large soup pot, brown and crumble the beef with the green peppers, onion, and mushrooms until the beef is no longer pink. Drain if necessary.

Stir in the broth, tomato soup, tomatoes, and Worcestershire sauce. Bring to a boil; cover and reduce heat to maintain a simmer for at least 30 minutes, stirring occasionally.

Add Italian seasoning, pepper, and rice. Heat through.

Serve.

 

NUTRITION INFORMATION: Yield: 12 Serving Size: 1

Amount Per Serving: Calories: 617Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 152mgSodium: 514mgCarbohydrates: 51gFiber: 2gSugar: 37gProtein: 50g