Recipe - Stuffed Roast Pepper Soup

2 pound Ground beef
One half md Onion; chopped
8 cup Water
8 Beef bouillon cubes
2 cn Tomatoes with liquid; (28
ounces each) cut up
2 cup Cooked rice
2 teaspoon Salt
One half teaspoon Pepper
One half teaspoon Paprika
3 Green; yellow or sweet red
Peppers; seeded and chopped

In a large Dutch oven or soup kettle, cook ground beef with onion until the
meat is brown and the onion is tender; drain. Add bouillon cubes, tomatoes,
rice and seasonings. Bring to a boil; reduce heat and simmer, covered, for
1 hour. Add chopped peppers; cook, uncovered, for 1015 minutes or just
until tender. Yield: 1416 servings (4 quarts).
Posted to recipeludigest by "Lynn Ratcliffe" mcgrew@ntr.net on Mar 28,
1998