Stuffed Pepper Soup
1 lb ground beef 1 onion, diced (as fine as you prefer) 2 cloves finely minced 1-2 cups* cooked long grain rice (not instant), *see note below 4 cups beef broth (I like Pacific beef broth in the box) 2 cans Campbell’s Beef Consomm é 2 14.5 oz cans diced tomatoes, undrained 2-4 green bell peppers**, chopped (I like mine cut small), **see note below 1/4 cup brown sugar 2 tsp salt 1 tsp pepper 1 Tbsp Worcestershire sauce, plus a small dash Instructions here Cook long grain rice according to package directions. In a large pot (at least 3.5 qt size), brown hamburger with onion and garlic until beef is no longer pink. Drain any grease from hamburger mixture. Add beef broth, beef consommé , tomatoes, green peppers, brown sugar, salt, pepper, Worcestershire and rice. Turn heat up to medium high and bring to a boil. Reduce heat to low, cover with lid, and simmer for 35-45 minutes. Serve with saltine crackers. This soup gets even better the next day and makes great lefto...