My Favorite Soup Recreated

Stuffed green pepper soup has always been my favorite soup.  It's so warm, yummy, fresh, and filling.  It's like a party in your mouth.  PK has always had my favorite, but now I can make it and never have to wait until the 3rd Thursday of every month before I get my favorite tasty soup.  I hope you try it, and love it as much as I do.  It makes a huge pot, which is even better because I LOVE leftovers. 

I have four green peppers pictured, but only ended up using three.

Stuffed Green Pepper Soup

1 lb. ground beef (I used venison)

3 green peppers, diced into bite sized pieces

2 small onions, diced

3 garlic cloves, minced

Salt and Pepper

32 oz. can reduced sodium beef broth

1 beef boullion cube (optional)

28 oz. can diced tomatoes

26 oz. can Cambell's tomato soup

1-6 oz. can tomato paste

1.5 to 2 cups cooked Quinoa (you could sub rice; cook the Quinoa according to the package directions, but 1 cup dry should be around 2 cups cooked.)

On a stove-top over medium-high heat, brown meat in stock pot with onions, garlic, salt and pepper.  Add green peppers and cook until slightly tender (about 10 minutes).  Then add the remaining ingredients, except the Quinoa.  Reduce heat and simmer for approximately 45 minutes, then add the quinoa and serve.

I used venison, which is very lean and did not need to drain my meat.  This turned out better than I could have dreamed!!!