Western-Central Lower Michigan | Stuffed Pepper Soup
1lb+ burger
2 to 3 bell peppers
1 large or 2 small onions
1 cup rice
8 cups water
Beef soup starter (like bullion cubes)
1 large TSP garlic in a jar or healthy dose of dry garlic
1 can of diced tomatos (big or small-how much do you like tomatos?)
1 small can tomato paste (optional)
Top with shredded Cheddar Cheese
Brown burger, set aside. Place water and beef flavored soup starter in soup kettle, bring to a boil, add rice. Cook for half hour, or till rice is tender. Add onions, meat, diced tomatoes and peppers. Cook till peppers and onions tender.
Season with salt and pepper to taste, and add the optional tomato paste to your desired taste and texture.
Serve with garlic toast.
Im told it freezes well, so freeze the extra.
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soup recipe
