Stuffed Green Pepper Soup

Here’s a delicious soup for those blustery March days.  This is a good way to use your garden goodies – I use home canned beef broth and spaghetti sauce (a pint of each) and some peppers from our garden I diced and froze last fall.               

Stuffed Green Pepper Soup

  8           ounces  Ground Beef

  1           cup  Green Pepper -- diced

     ½       cup  Onion -- finely chopped

  2           cups  Beef Broth

  2           cups  Spaghetti Sauce

  1           teaspoon  Minced Garlic

  1           cup  Cooked Rice -- (about 1/3 cup dry rice)

Cook rice following package directions (or use leftover rice).  Set aside.

Cook beef, drain.  Add pepper, onion, garlic and broth, simmer until vegetables are tender, about 10 minutes.

Stir in spaghetti sauce, rice and cooked beef.  Cover and simmer until heated through, about 5 minutes.

4 servings

Per Serving: 420 Calories; 21g Fat (45.2% calories from fat); 19g Protein; 39g Carbohydrate; 5g Dietary Fiber; 48mg Cholesterol; 1298mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 4 1/2 Vegetable; 3 1/2 Fat.