Stuffed Green Pepper Soup

Photo: Lee Harrelson; Styling: Jan Gautro
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.

Yield:

6 servings

Recipe from

Nutritional 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

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

Preparation

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.

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

Note:

November 2004