I really like this soup. I did change a few things, but only because I'm trying to be vegetarian. So, obviously, I left out the meat. To compensate, I added another bell pepper and a bit if extra rice; I also used some homemade veggie broth I needed to use up instead of beef base and the water. Not huge changes, just preferential. Thanks for the recipe!
I have made this twice in the last three weeks! I halve the recipe because I don't have a big enough pot for more. It still makes about 8 bowls of soup! The first time I made it we didn't have diced tomatoes so I cut up 4 whole tomatoes and that tasted better than canned. I didn't have beef base so I used one tablespoon of powdered boullion (for the halved recipe) I also substituted cooking brown rice for white boil in bag rice. The first time I only used one bag, and the second I used two. Both were good, but adding two bags made it heartier. Using fast rice cut cooking time by nearly half. This soup tastes better the second day too!
EDIT: Even 2 years later this is a staple in our house, especially during the winter months. I have since simplified the (halved) recipe to this:
1 1/2 green peppers,
1 medium onion,
1-2 teaspoons minced jarred garlic,
1lb ground beef,
2 -14oz cans diced tomatoes (standard size can) undrained,
2 -14 oz cans tomato sauce,
1 regular carton beef broth,
2 cups water (omit if you buy the 50% more free carton broth-combo of broth and water should be 6 cups),
30 grinds of black pepper
2 cups (when dry) white rice, cooked before adding to soup.
This is a good start and mirrors the stuffed pepper filling pretty well. My suggestion though is to use beef broth not water for the soup and rice. Also use ground chicken or turkey with some ground chorizo (beef or pork) combined instead. Somewhat healthier and much more flavor also less grease. The last issue is this might call for a little too much sugar. Ketchup is already loaded with sugar so cutting the brown sugar in half might be just as good.
I made a few changes based off what I had on hand. The biggest one being that I used a box of Uncle Ben's Brown Rice & Quinoa Roasted Red Pepper instead of plain brown rice. I've gotta tell you that this added a ton of flavor and was quite delicious. I left out the brown sugar altogether because I knew it would make it too sweet for my liking. Lastly I added some celery for extra crunch. This is a recipe where you can substitute a little here and there and it is very forgiving. Thanks for sharing!
I made a few variations to this, & it turned out excellent. I added a T soy sauce, used the chicken broth suggested, but only 2 qt. & added the rice uncooked to the soup right away so it would cook in the soup broth. I like thick soup, so this was perfect for me.
This recipe is really good. I used yellow and red peppers and cream of tomato soup vs adding the ketchup and brown sugar. I take some over to elderly family and they really enjoy it as well.
I used this recipe as a starting point and made the following changes:
32 oz beef broth instead of the 3 qts water and tomato sauce,
family size tomato soup instead of the ketchup, beef base and brown sugar.
The flavor was fabulous and the whole family enjoyed this soup. It made enough for my family of six plus a gallon to freeze.
Really Good!!!Family loved it.
Loved this. I’ll definitely make it again.
