Stuffed Pepper Soup

2 pounds ground beef
1/2 medium onion
6 cups water
8 tsp. beef bouillon granules
2 cans (28 oz. each) diced tomatoes, undrained
2 cups cooked rice (I made tiny shell macaroni on the side and substituted macaroni for the rice)
2 tsp. salt
1/2 tsp. paprika
1/2 tsp pepper
3 green, yellow or red peppers, seeded and chopped

I also used a couple of carrots chopped in 2" pieces


In a large Dutch oven or soup kettle, cook ground beef with onion until the meat is no longer pink and the onion is tender; drain. Add water, bouillon, tomatoes, rice and seasonings. Bring to a boil, reduce heat and simmer, covered for 1 hour. Add peppers, cook uncovered for 10-15 minutes, or until just tender.

Just a note from me - the next time I make this I think I will add one more pepper, halved and seeded at the beginning of cooking and then remove it before adding the pepper pieces toward the end. I think that will give it a nice "peppery" taste.

Yield: 14-16 servings (4 quarts)