Taste of Home’s unstuffed pepper soup recipe calls for ingredients such as ground beef, green peppers and onions, with cooked rice added during the last few minutes of cooking. The addition of canned soup, tomatoes and broth make the soup easy and fast to make. The recipe serves 10 people.
To prepare unstuffed pepper soup, cook 1 1/2 pounds of ground beef with 3 large chopped green peppers and 1 large chopped onion in a large saucepan or Dutch oven. Cook the meat mixture until the beef is no longer pink. Drain the mixture to remove residual grease, and then return the mixture to the pan.
Stir in 2 14 1/2-ounce cans of beef broth and 2 10 3/4-ounce cans of undiluted condensed tomato soup and 1 28-ounce can of undrained crushed tomatoes. Add 1 4-ounce can of drained mushroom stems and pieces. Bring the soup to a boil, and then reduce the heat, cover the pan, and allow the soup to simmer for a minimum of 30 minutes. Stir occasionally while cooking. Add the rice to the soup, and heat through before serving.
Each 1-cup serving has 234 calories, 9 grams of fat, 503 milligrams of sodium and 45 milligrams of cholesterol.