Stuffed Pepper Soup

A good soup is just what you need on a cold evening.

Yield: 8 servings


You may be looking at the photo and thinking that there's too much rice.  I've fixed the ingredients to give you the right amount.
  • 36 oz. ground sausage
  • 6 cups water
  • 1 can (28 oz.) tomato sauce
  • 1 can (28 oz.) diced tomatoes, undrained
  • 3 chopped green peppers
  • 1/4 cup brown sugar
  • 2 tsp salt
  • 2 tsp beef bouillion
  • 1 tsp pepper
  • 1 1/2 cup cooked rice


  1. In a large dutch oven, cooked the ground sausage.  Drain off the fat.
  2. Add everything except the rice.  Bring to a boil, reduce the heat, and simmer uncovered for about 30 minutes until the pepper is tender.
  3. Add the cooked rice and simmer for 10 minutes longer.
  4. Serve hot, right off the stove.
Adapted from Taste of Home.