Sunday, December 2, 2012

Stuffed Pepper Soup

Stuffed Pepper Soup

1 lb. ground beef
1 green bell pepper, chopped
1 c. finely diced onion
1 (29 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
1 (14 oz.) can chicken broth, + 2 cups
¼  t. dried thyme
¼ t. dried sage
s and p
1 cup barley

In large stock pot brown meat.  Drain fat and add pepper and onion and cook until onion is translucent, not letting them brown.  Add tomatoes, sauce, broth, herbs and cover and simmer for 30 to 45 minutes, until pepper is tender. 

In another saucepan boil 2 c. water, add barley and cook until barley is tender.  Add to soup and heat through.

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