Green Pepper With Beef Soup

bell-pepperDon’t let the photo confuse you.  This recipe is for a soup that is reminiscent of stuffed bell peppers.  It is very hardy and goes down well with a Waldorf salad and cornbread.  Serve it on those cold, snowy nights or rainy days when you need something to stick to your ribs.

1 lb ground round

1 large onion, chopped

2 cloves of garlic minced

1 can (14.5 oz) diced tomatoes

3 large green bell peppers, chopped

1 cup white rice

1 tsp thyme

1 Tbsp Worchestershire Sauce

1/4 cup dry white wine

2 cups beef stock

1 Tbsp tomato paste

Sea salt and fresh ground pepper to taste

Warm a medium sized stock pot or dutch oven over medium high heat.  Brown beef thoroughly and drain off grease.  Add onions, garlic, and bell peppers, cook another 5-7 minutes.  Add tomatoes, wine, thyme, Worchestershire, 1-1/2 cups beef stock and the rice.  Whisk tomato paste with remaining 1/2 cup of beef stock and add to the pot.  Add salt and pepper and simmer for 30 minutes or until rice is done.    Serve with grated cheddar cheese on top.  Makes 5 servings.

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