Stuffed Pepper Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 5 cups reduced sodium beef broth | |
| ½ lb. extra lean ground beef | |
| ¼ cup rice | |
| 2 tablespoons brown sugar | |
| 2 tablespoons soy sauce | |
| 2 tablespoons canola oil | |
| ½ cup carrots | Washed, peeled and diced |
| ½ cups onion | Peeled, washed, and finely chopped. |
| 1 green bell pepper | Washed, trimmed and diced. |
| ¼ teaspoon ground black pepper | |
| 1 cup canned no added salt chopped stewed tomatoes. | |
| 2 cups no added salt tomato sauce |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil over medium high heat in large pot. Add ground beef and cook until browned on all sides. Reduce heat and add onions, carrots, pepper. Cook until onions are translucent. | Cook until internal temperature reaches 165°F. |
| 2 | Add broth, brown sugar, tomatoes, tomato sauce, soy sauce, rice and black pepper. Bring to boil. Reduce heat and simmer until beef is tender. (about 2 hours). | |
| 3 | Just before serving add peas and heat through. Remove bay leaves and serve. |
Posted in Soup Recipes
