This is one of those soups that is even better after it has chilled, giving the flavors time to blend and get some depth to them when it is reheated. It can also be successfully frozen, and reheated, with a little extra beef broth. That is, IF you can resist eating it right away! The fragrance is always luscious, and makes your mouth water! :-)
My Hubs is already nosing around the pot, "just giving it a stir", so I have a feeling that this will be for lunch instead of supper. Even my daughter, who will not touch stuffed green peppers, loves this soup! And corn bread is an excellent choice to eat along with it!
I didn't take detailed photos because this is an easy, straight forward recipe.
Stuffed Green Pepper Soup
2 lbs. Lean Ground Beef
2 Onions, diced
1 - 28 Ounce Can Petite Diced Tomatoes, undrained
1 - 28 Ounce Can Tomato Sauce
2 Large Green Peppers, diced
96 Ounces of Beef Broth, either homemade, or purchased.
1/4 Cup Brown Sugar, packed
4 Tblsp. Cider Vinegar
1 Teasp. Seasoned Pepper
1 Cup Raw, White Rice
1 Small Bag Frozen Corn