Stuffed Pepper Soup

24 Nov

Serves 4
Container Equivalents (per serving): 1 Red, 1 Green, 1 Yellow, 1/2 Purple

1 pound ground beef
1 small onion, diced
1 red pepper, diced
1 green pepper, diced
2 cloves of garlic, chopped
1 can diced tomatoes
2 cups tomato sauce
1 can chicken broth
Salt & pepper
1/4 teaspoon dried thyme
2 cups brown rice, cooked

1. In a large pot, brown and crumble ground beef along with diced peppers and onion over medium-high heat. Drain any fat.
2. Add in diced tomatoes, tomato sauce, garlic, thyme, salt and pepper, and chicken broth.
3. Give it a good stir.
4. Cover and let soup simmer on low heat for about 30 minutes to let all the flavors blend. Add rice and simmer for another 10 minutes.
5. Serve

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