During the winter months I make soup quite a bit for my family. Well even though the chilly days are starting to wear off I may still make this soup from time to time as it is a favorite of my family. 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 rice 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 I 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. This soup freezes very well. One recipe makes 10 cups of soup. Depending on your family this could feed you more than once. This soup freezes very well and it is one of those meals that if you double it (if you have a large family) or eat half and freeze half you will have a great already prepared meal for a busy day.
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