Stuffed Green Pepper Soup Ii

• 3 Lbs. Lean Ground Beef
• 2 Lbs. Bob Evans Sausage
• 2 Cloves Smashed Garlic
• 1+ Cup Chopped Onion
• 2-3 Cups Chopped Green Peppers
• 1 Cup Chopped Celery
• 1/2 Cup Fresh or dry Parsley Flakes
• 1 Pkg. Fremch Onion Soup Mix
• 1 Quart Hot Water
• 1 Quart Beef Broth
• 1/4 Cup Sugar
• 2 Cups (not instant) Long Grained Rice
• 2 Quarts Tomatoes
• 1 16 oz Can Tomato Sauce
• 10 Fennel Seeds

1. Scramble the ground beef and sausage in a frying pan and cook
2. until lightly brown. Drain. Return to heat and add garlic, onion,
3. peppers, celery, parsley and cook until transparent. Set aside and make
4. soup mix, as follows. In a large soup pot, mix the following: French Onion
5. soup mix, water, beef broth, sugar, rice, tomatoes and tomato sauce. Add
6. these spices - fennel seeds, 1 tsp. paprika, 1/2 tsp basil and salt and
7. pepper to taste.
8. Boil until rice is almosst done then add skillet meat, etc. Cook on
9. low for about 1 hour, stirring frequently. Last, add one large can of
10. tomato soup (about a quart), stirring in very well. If soup is too thick,
11. add water and simmer 15 minutes longer. If soup looks watery, add potato
12. flakes.

ground beef, bob evans sausage, garlic, green peppers, celery, parsley flakes, onion soup mix, water, broth, sugar, rice, tomatoes, tomato sauce, fennel

Taken from www.epicurious.com/recipes/member/views/stuffed-green-pepper-soup-ii-1225393 (may not work)