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Stuffed Roast Pepper Soup

List of Ingredients





1 # ground round
1 small onion, chopped
3 C water
4 low-sodium beef bouillon cubes
1/4 t pepper
1/4 t paprika
1 can (28 oz) diced tomatoes, undrained
1 C cooked rice
2 small green, yellow or sweet red peppers, seeded and chopped


Recipe




In a soup kettle, cook beef and onion until the meat is browned and the onion is tender; drain. Add water, bouillon, pepper, paprika, tomatoes and rice; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add peppers; cook, uncovered, for 10-15 minutes or just until tender.
Yield: 8 servings (2 quarts).

NUTRITIONAL INFORMATION
Serving Size: 1 cup
Calories: 147
Total Fat: 5 gm
Calories from Fat: 29%
Saturated Fat: 2 gm
Cholesterol: 18 mg
Sodium: 201 mg
Carbohydrate: 14 gm
Protein: 12 gm