In a large pot or dutch oven, brown ground meat on
high heat and season with salt. Drain fat if any,
reduce heat to medium-low, then add peppers,
onions and garlic. Cook about 5 minutes on low
heat.
Add tomatoes, tomato sauce, chicken broth,
marjoram and season with salt and pepper to taste.
Cover and simmer on low heat for 30 minutes. Serve
about 1 1/3 cups of soup in each bowl and top with
1/2 cup cooked brown rice.
Makes about 9 1/2 cups.
Serving
Suggestions
Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Originally Submitted
12/3/2015
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