Soup is a standard dinner in house this time of year. Here is one of my families favorites. Don't let the green pepper turn you off, even my kids who don't really like green pepper love this soup. Use lean ground beef to reduce fat content and rinsing ground beef with hot water instead of merely draining it can also help to reduce fat. The brown rice adds a complex carbohydrate and the peppers give it a nice rich flavor. Stuffed Pepper Soup 2 pounds ground beef ½ medium onion, chopped 6 - 8 cups water (depending on how thick you want it) 8 teaspoons beef bouillon granules 2 cans (14.5 ounces) diced tomatoes undrained 1 can (15 ounces) tomato sauce 2 cups cooked brown rice 2 teaspoons salt ½ teaspoon paprika ½ teaspoon pepper 2 green, yellow or red peppers, seeded and chopped In a large Dutch oven or soup kettle, cook ground beef with onion until meat is no longer pink and onion is tender, drain. Add water, bouillon, tomatoes, rice, and seasonings. Bring to a boil; reduce heat and simmer, covered, for 15 minutes. Add peppers and simmer for an additional 15 minutes.
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