Stuffed Pepper Soup III

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  • 1 pound ground sirloin
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 (16 ounce) can diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 6 cups beef broth
  • 2 potatoes, peeled and cubed
  • 1/2 tablespoon chopped fresh cilantro
  • 1/2 tablespoon dried thyme
  • salt and pepper to taste
  • 1 cup cooked white rice
  • 2 tablespoons grated Parmesan cheese for topping
  • 1 tablespoon grated Romano cheese


Brown meat in large stock pot. When meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.

Add diced tomatoes, tomato sauce, beef broth, cubed potatoes, cilantro and thyme. Season with salt and pepper and let simmer for 30 to 40 minutes.

Place 1/4 cup of rice on bottom of individual serving bowls. Pour soup over rice and garnish with grated Parmesan or Romano cheese.