Unstuffed Green Pepper Soup - cooking recipe

Ingredients

1 cup white onion, chopped
1 cup celery, chopped
2 cups green peppers, cut into bite size pieces
2 tablespoons oil
1 lb ground beef
28 ounces canned whole tomatoes, undrained
1 cup v- 8 juice
1/2 cup uncooked rice
6 cups vegetable broth
2 teaspoons brown sugar
1/4 teaspoon cinnamon
2 medium white potatoes, cubed
salt and pepper

Preparation

In a large dutch oven over medium heat add the oil, onion, celery, and green peppers.
Saute until just tender, stirring frequently.
Stir in ground beef to onion mixture and cook approximately 15 minutes or until the meat is browned and no longer pink.
Add uncooked rice and mix thoroughly.
Slowly stir in tomatoes, V-8 juice, 6 cups vegetable broth and diced potatoes.
Season soup with brown sugar, cinnamon, salt and pepper and cover with lid.
Let soup simmer slowly for one hour or until potatoes are fork tender.
Ladle soup into bowls and serve with fresh baked bread or hard rolls.