Recipe Classics

Stuffed Green Pepper Soup

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Ground beef; browned and drained	1-1/2 lbs.	3 lbs.	4-1/2 lbs.	6 lbs.	7-1/2 lbs.	9 lbs.
Onion, chopped fine	1	2	3	4	5	6
Beef broth	48 oz.	96 oz.	144 oz.	192 oz.	240 oz.	288 oz.
Crushed tomatoes	28 oz.	56 oz.	84 oz.	112 oz.	140 oz.	168 oz.
Ketchup	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Tomato soup; undiluted	10 oz.	20 oz.	30 oz.	40 oz.	50 oz.	60 oz.
Green peppers, chopped	4	8	12	16	20	24
Cooked rice	2-3 C.	4-6 C.	6-9 C.	8-12 C.	10-15 C.	12-18 C.
Salt and pepper to taste

Assembly Directions:

Combine all of the above ingredients except the rice and simmer for two hours.

Freezing and Cooking Directions:

To eat immediately, add the rice and heat through to serve. 

To freeze, cool the liquid mixture without the cooked rice.  Freeze the soup mixture in one container and the cooked rice in another. 

Serving Directions:

Thaw and combine the two, reheat and serve.

Comments:

A wonderful lady I met in The Wisconsin Dells donated this recipe.  I think the flavor is superb, but I would never tell my kiddos the real name of this one.  I think I would call it "Pizza Soup" or something that they won't be afraid of!  Also, for my family, these peppers needed to be very finely diced to get them past a couple of the kids.    

Nutritional Info:

Per Serving: 544 Calories; 21g Fat (34.0% calories from fat); 37g Protein; 54g Carbohydrate; 5g Dietary Fiber; 78mg Cholesterol; 2168mg Sodium. 

Exchanges: 1-1/2 Grain (Starch); 4 Lean Meat; 3 Vegetable; 2 Fat; 1/2 Other Carbohydrates.