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Stuffed Pepper Soup I

Reviewed: Sep. 17, 2012
Very good soup. This is my 2nd time making this kind of soup. I used another recipe before. But of course I made changes. I used about 5 Bell Peppers, thought it could use more. 1 lg. onion, 29 oz. Crushed tomatoes, 2 - 15 oz. Stewed tomatoes -chopped up and 2 - 15 oz. Beef broth. Did add the brown sugar, but added little at a time, tasted until I thought it was right. Used the soy sauce, but thought it needed more of something. Didn't have the Worcestershire sauce that some say they used. So I added Teriyaki sauce, which is on the sweet side. Between that and the stewed tomatoes (that are also sweet) I think next time will leave the brown sugar out. Used 1 cup of uncooked rice that I added during step 3. But to me it needs less rice. The rice will continue to absorb the liquid. So you end up with more of a stew than soup. Seasoned with seasoning salt to the ground beef. Garlic powder, no salt ( I get this at Big Lots), and dried parsley added to the soup. Will use this one again with my own variations of course. Thanks for the recipe!
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