Stuffed Pepper Soup

• 12 c. water
• 1 medium onion, chopped
• 1 large can crushed tomatoes
• 2 or 3 bay leaves
• 2 tsp. potherbs
• 1 tsp. basil
• 3 Tbsp. white vinegar
• 2 tsp. sugar
• 3 stalks celery
• 3 medium carrots
• 8 oz. sour cream
• 3 Tbsp. flour
• 4 medium bell peppers
• 1 lb. hamburger
• 1 egg
• 1 c. cooked rice
• garlic powder to taste
• salt and pepper to taste

1. In a large pot, place the first 10 ingredients.
2. Bring to a boil and then reduce to medium heat.
3. Mix together hamburger, egg, garlic powder and rice.
4. Add salt and pepper.
5. Mix well and stuff peppers with meat.
6. Trim the bits of pepper from cut-off tops and add to pot.
7. Place stuffed peppers in pot and cook on medium-low heat for 2 hours.
8. Remainder of meat mixture is rolled into large meatballs and added to pot as well.
9. Mix room-temperature sour cream and flour well to remove lumps.
10. Slowly add about 1 1/2 cups of stock from pot to sour cream mix, blending well.
11. Add sour cream mixture to soup pot and simmer (do not boil) for 10 to 15 minutes.
12. Adjust seasonings to taste and serve over additional cooked rice.
13. Nonfat sour cream may be used as well.
14. An old cherished family recipe.

water, onion, tomatoes, bay leaves, potherbs, basil, white vinegar, sugar, stalks celery, carrots, sour cream, flour, bell peppers, hamburger, egg, rice, garlic, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603378 (may not work)