Stuffed Pepper Soup

1 lb. Lean Ground Beef

1 lb. Bulk Sausage

6 cups Water

1 can (28 oz.) Tomato Sauce

1 can (28 oz.) Diced Tomatoes, undrained

2 cups Diced Bell Pepper

1/4 cup Brown Sugar

2 tsp. Salt

2 tsp. or 2 Cubes Beef Bouillon

1 tsp. Ground Pepper

2 - 3 cups Cooked Rice (3 cups for a thicker soup)

 

• In a large frying pan, crumble beef and sausage.  Add in diced bell pepper.  Cook until meat is no longer pink.  Drain off excess fat.
• Cook rice and set aside.
• In a large soup pot, add all ingredients except rice.
• Bring to a boil, stirring occasionally,
• Reduce heat to a simmer.
• Add cooked rice and stir well for even mixture.
• Simmer uncovered for 15 - 20 minutes stirring occasionally.

 

Serve with dinner rolls.

 

This recipe freezes well for up to 3 months.

 

Tip:  Freeze any leftovers in individual freezer and microwave safe containers.  Don't forget to date your containers for easy reference.