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Stuffed Green Pepper Soup

Photo: Lee Harrelson; Styling: Jan Gautro
Yield 6 servings
This Stuffed Green Pepper Soup recipe is a comforting soup for a cold day, and it gets better the day after. Serve with corn bread or another hearty bread.

Ingredients

  • 1/2 pound ground round
  • 2 cups chopped green bell pepper
  • 1 cup chopped onion
  • 1/4 teaspoon black pepper
  • 1 (14-ounce) can less-sodium beef broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (10 3/4-ounce) can tomato soup, undiluted
  • 1 1/2 cups hot cooked white rice

Nutrition Information

  • calories 219
  • caloriesfromfat 30 %
  • fat 7.2 g
  • satfat 2.6 g
  • monofat 2.9 g
  • polyfat 0.8 g
  • protein 11.7 g
  • carbohydrate 27.5 g
  • fiber 3.2 g
  • cholesterol 26 mg
  • iron 2.7 mg
  • sodium 444 mg
  • calcium 39 mg

How to Make It

  1. Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes.

  2. Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.