Stuffed Pepper Soup

1 lb ground beef

1 onion, diced (as fine as you prefer)

2 cloves finely minced

1-2 cups* cooked long grain rice (not instant), *see note below

4 cups beef broth (I like Pacific beef broth in the box)

2 cans Campbell’s Beef Consommé

2 14.5 oz cans diced tomatoes, undrained

2-4 green bell peppers**, chopped (I like mine cut small), **see note below

1/4 cup brown sugar

2 tsp salt

1 tsp pepper 

1 Tbsp Worcestershire sauce, plus a small dash

Cook long grain rice according to package directions. In a large pot (at least 3.5 qt size), brown hamburger with onion and garlic until beef is no longer pink. Drain any grease from hamburger mixture. Add beef broth, beef consommé, tomatoes, green peppers, brown sugar, salt, pepper, Worcestershire and rice. Turn heat up to medium high and bring to a boil. Reduce heat to low, cover with lid, and simmer for 35-45 minutes.

Serve with saltine crackers. This soup gets even better the next day and makes great leftovers.

*Note: I prefer only 1 cup of rice because I like more broth in my soup and, if there are leftovers, the rice soaks up plenty of the broth. If you like your soup less "brothy," then use two cups of rice. The result will be a slightly thicker soup and that is still delicious

**Note: The original recipe calls for 2 green peppers. I have since used several different kinds of peppers with great results. I love the look and taste of the green peppers. Orange and yellow are equally as pretty and tasteful. So I began using two green peppers, 1 orange pepper, and one yellow pepper (or just two orange or two yellow). I always dice my peppers very small so it wasn't overly pepper-y. It has been delicious with 4 peppers each time and I will probably continue to do it this way from now on.

Variation: When serving, sprinkle freshly grated Parmesan cheese and serve with breadsticks.

Recipe adapted quite a bit from sixsistersstuff.com

Changes made:

8 cups beef broth—I use 4 cups plus 2 beef consommé (much better flavor!)

2 lbs ground beef—1 lb was plenty for my taste
2 cups rice - I use only 1 cup rice to have more broth
2 peppers - I use 4 peppers (combining green with orange/yellow peppers)
1 Tbsp Worcestershire - I like to add one extra splash ;)