Stuffed Green Pepper Soup Ii

1. 1

   Scramble the ground beef and sausage in a frying pan and cook

2. 2

   until lightly brown. Drain. Return to heat and add garlic, onion,

3. 3

   peppers, celery, parsley and cook until transparent. Set aside and make

4. 4

   soup mix, as follows. In a large soup pot, mix the following: French Onion

5. 5

   soup mix, water, beef broth, sugar, rice, tomatoes and tomato sauce. Add

6. 6

   these spices - fennel seeds, 1 tsp. paprika, 1/2 tsp basil and salt and

7. 7

   pepper to taste.

8. 8

   Boil until rice is almosst done then add skillet meat, etc. Cook on

9. 9

   low for about 1 hour, stirring frequently. Last, add one large can of

10. 10

    tomato soup (about a quart), stirring in very well. If soup is too thick,

11. 11

    add water and simmer 15 minutes longer. If soup looks watery, add potato

12. 12

    flakes.

* Per serving · 4 servings · Values may vary.

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