Stuffed Sweet Pepper Soup

• 1 lb ground beef
• 8 cups chicken broth (if using water add 1 Tbsp chicken bouillon) or 8 cups water (if using water add 1 Tbsp chicken bouillon)
• 4 cups tomato juice
• 3 large sweet red peppers, diced
• 1 12 cups chili sauce
• 3 celery ribs, diced
• 1 large onion, diced
• 2 teaspoons browning sauce (optional)
• 3 cloves garlic, minced
• salt and pepper
• rice

1. In a large saucepan over medium heat, brown the ground beef until no longer pink.
2. Drain well and place in the stockpot.
3. Add all remaining ingredients and bring to a gentle boil.
4. Ladle into prepared jars leaving a 1" headspace.
5. Process pints for 75 minutes and quarts for 90 minutes at 10 lb pressure.
6. Adjust pressure according to your altitude and / or style of canner.
7. To serve: Add 1/3 to 1/2 cup cooked rice to each pint of soup and heat
8. until warmed through.

ground beef, chicken broth, tomato juice, sweet red peppers, chili sauce, celery, onion, browning sauce, garlic, salt, rice

Taken from www.food.com/recipe/stuffed-sweet-pepper-soup-439737 (may not work)