Stuffed Bell Pepper Soup



Ingredients

• 1 Green bell pepper
• 1 Red bell pepper
• 1 Large carrot
• 1/2 Stock celery
• 1 Large onion
• 1 Ear of corn
• 1 lbs Ground beef
• 1 Can fire roasted diced tomatoes
• 1 cup dry rice
• Salt
• Pepper
• Fresh basil, chopped
• Fresh parsley, chopped
• Fresh oregano, chopped
• 3/4 Gallon veggie stock
• Olive oil

Directions

• Dice onion, bell peppers, celery, and carrots to preferred size.
• In separate pot, brown meat. Season to taste. When finished, drain and sit to the side for later use.
• Shuck corn. Cut corn from the cob. Sit to side with vegetables.
• In a stock pot, on medium heat, add oil and all veggies to sauté.
• Add chopped herbs
• Add canned fire roasted diced tomatoes.
• Add tomato sauce (optional)
• Add beef and stock and allow to simmer for 30 minutes. Season to taste.
• Make rice according to the instructions on the package.
• Serve with crusty French bread and red wine. Enjoy!!!