Stuffed Roast Pepper Soup - cooking recipe

Ingredients

2 lb. ground beef
6 c. water
2 (28 oz. each) cans tomatoes with liquid, chopped
2 tsp. salt
1/2 tsp. paprika
1/2 medium onion, chopped
8 beef bouillon cubes
2 c. cooked rice
1/2 tsp. pepper
3 green, yellow or sweet red peppers, seeded and chopped

Preparation

In 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 to 15 minutes or just until tender. Makes 14 to 16 servings (4 quarts).