Hey bud, here is that recipe for Pepper Soup you requested:
1). Brown and drain 2 lbs. of hamburger.
2). Cook 1 cup of long drained white rice.
Add these both, once they are cooked to the following boiling pot.
3). In a big pot, boiling the following items:
* 6 cups of water
* 1 - 14 oz can of beef broth
* 1 - 28 oz can of diced tomatoes (get one with added ingredients, like garlic, to add a little spice and do not drain).
* 1 - 28 oz can of spaghetti sauce with garlic
* 2 cups of chopped green peppers
* 1 1/3 cups of packed brown sugar
* 2 Teaspoons of salt
* 1 Teaspoon of pepper
4). In a separate skillet, saute the following:
* 1/3 cup of celery
* 1/3 cup of onion
5). After sauteing the celery and onion, add to the pot above, cover and simmer for approximately 40 minutes.
Note: I like a little added bite so I use either Tabasco or Frank's Red Hot.
It's good served immediately, but I actually like it even better after it sits in the fridge for a night and I reheat it the next day.
Hope you enjoy it bud.
ICE
1). Brown and drain 2 lbs. of hamburger.
2). Cook 1 cup of long drained white rice.
Add these both, once they are cooked to the following boiling pot.
3). In a big pot, boiling the following items:
* 6 cups of water
* 1 - 14 oz can of beef broth
* 1 - 28 oz can of diced tomatoes (get one with added ingredients, like garlic, to add a little spice and do not drain).
* 1 - 28 oz can of spaghetti sauce with garlic
* 2 cups of chopped green peppers
* 1 1/3 cups of packed brown sugar
* 2 Teaspoons of salt
* 1 Teaspoon of pepper
4). In a separate skillet, saute the following:
* 1/3 cup of celery
* 1/3 cup of onion
5). After sauteing the celery and onion, add to the pot above, cover and simmer for approximately 40 minutes.
Note: I like a little added bite so I use either Tabasco or Frank's Red Hot.
It's good served immediately, but I actually like it even better after it sits in the fridge for a night and I reheat it the next day.
Hope you enjoy it bud.
ICE
