Title: Stuffed Roast Pepper Soup
Categories: Soups &, Stews
Yield: 14 Servings

2 lb Ground beef
1/2 md Onion; chopped
8 c Water
8 Beef bouillon cubes
2 cn Tomatoes with liquid; (28
-ounces each) cut up
2 c Cooked rice
2 ts Salt
1/2 ts Pepper
1/2 ts Paprika
3 Green; yellow or sweet red
Peppers; seeded and chopped

In a large Dutch oven or soup kettle, cook ground beef with onion until the
meat is brown and the onion is tender; drain. Add bouillon cubes, tomatoes,
rice and seasonings. Bring to a boil; reduce heat and simmer, covered, for
1 hour. Add chopped peppers; cook, uncovered, for 10-15 minutes or just
until tender. Yield: 14-16 servings (4 quarts).
Posted to recipelu-digest by "Lynn Ratcliffe" on Mar 28,
1998