Unstuffed Pepper Soup - Kraft Recipes Top
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Unstuffed Pepper Soup

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  • In a large kettle, cook the ground beef, green peppers, and onion over medium heat until meat is no longer pink; drain off grease. Stir in beef broth, soup, tomatoes and mushrooms. Bring to a boil.
  • Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally to prevent sticking.
  • Cook rice by package directions. Add rice to soup and heat thoroughly.


To yield 20 servings 3 lb. ground beef 6 large green peppers, chopped into 1/2" pieces 1 1/2 large onions, chopped 7 cans (14 1/2 oz. each) beef broth (like Swanson’s not Campbell’s condensed) 4 cans (10 3/4 oz. each) condensed tomato soup, undiluted 2 cans (28 oz. each) crushed tomatoes, not drained 2 cans (4 oz. each) mushroom stems and pieces, drained 3 cups cooked rice

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