rice, egg, parsley, onions, salt, pepper, 1 teaspoon of Worcestershire Sauce
ice.
Add salt and pepper.
Mix well and stuff
For the soup: In a medium nonstick skillet,
In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
In a large saucepan, brown beef and drain.
Add dry soup mix and stir.
Add remaining ingredients and bring to a boil.
Reduce heat; cover; and simmer for about 45 minutes or until peppers are tender.
Brown meat in large stock pot. When meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.
Add diced tomatoes, tomato sauce, beef broth, cubed potatoes, cilantro and thyme. Season with salt and pepper and let simmer for 30 to 40 minutes.
Place 1/4 cup of rice on bottom of individual serving bowls. Pour soup over rice and garnish with grated Parmesan or Romano cheese.
Brown ground beef in skillet, should take about 5-7 minutes. Drain fat. Place in soup pot.
Add tomato juice, diced tomatoes, peppers, onion and garlic to soup pot.
Season with Italian seasoning, fennel seed, sugar, salt, fresh ground pepper and cayenne pepper. Heat to boil, then reduce to simmer. Simmer for approximately an hour or until peppers reach desired doneness.
Add cooked rice and simmer for an additional 10 minutes.
Serve and enjoy.
Brown ground beef and onion; drain. Add water, bouillon cubes and crushed tomatoes. Heat on high until boiling. Reduce heat and add all remaining ingredients, except rice. Cook for 1 to 2 hours until peppers are done to taste. Cook rice and add to soup. Cook an additional 20 minutes.
Heat a Dutch oven over medium-high heat. Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add bell peppers; cook and stir until peppers are softened, about 5 minutes.
Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil. Reduce heat to medium and simmer for 45 minutes. Add rice and corn and simmer for 30 minutes more. Season soup with salt and pepper.
Brown ground beef and drain.
Add remaining ingredients except rice to soup pot.
Bring mixture to boil; reduce heat and simmer 30 to 40 minutes or until peppers and onions are tender. Add rice.
Heat thoroughly for about five minutes and serve.
Prepare dirty rice mix according to package directions; cut cooking time in half.
Season with salt and pepper and brown sirloin in skillet.
In a pot, add chicken broth, water, tomato soup, stewed tomatoes, peppers, onions and canadian bacon and bring to a boil.
Lower heat to a simmer and add 2 cups of cooked rice mix and browned sirloin.
Cook 1 hour.
In a Dutch oven brown beef over medium high heat. Drain off any fat.
Add the peppers to the browned meat and saute for 3 minutes.
Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.
he cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers
Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.
Brown ground beef in a large pot. Drain off fat after it is cooked.
Add diced peppers and onions to pot.
Pour in tomato soup, beef broth, and diced tomatoes.
Bring to a boil then reduce heat and simmer.
Add brown rice, cook until peppers and onions reach desired tenderness and soup thickens.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Brown ground beef and onion in a skillet with a little margarine, salt, pepper and sugar.
Drain.
Mix ground
beef with green peppers, tomatoes, tomato sauce and water in a large stockpot or dutch oven.
Bring to a boil, then simmer until green pepper is soft.
Add rice and simmer until rice is cooked.
You can also add 2 to 3 cloves of chopped garlic with the onion and beef if desired.
arge airtight plastic container).
Soup Directions:
Sort and wash
he vegetables.
Add the Recipe #476612, a cup at a
ork tender. Add salt and pepper to taste. Add Hot Hungarian