Unstuffed Pepper Soup

1. Wash peppers, dry and rub lightly with Olive oil. Place on grill or in broiler on high, turning occasionally until all the skin is charred black on all sides. Place them in a bowl and cover with plastic wrap and let sit for 1 hour.After one hour, rub the skin off all the peppers , remove core and seeds and chop peppers into bite size pieces.
2. In a large soup/stock pot, add some olive oil and saute onions, carrots, and celery until soft and golden brown.
3. Add ground beef and cook fully, making sure to break up beef into a fine crumble as you cook. Drain beef as necessary.
4. Season beef and veggies with garlic and onion powder, salt and pepper to taste, sugar and oregano.
5. Add tomatoes, bring to a simmer and let cook for 15 minutes
6. Add chopped peppers, then water and beef bouillon.
7. Bring to s simmer and let cook 45 minutes to one hour.
8. Serve and add cooked rice to each bowl.

• 3 lbs Ground Beef
• 4 Green Peppers
• 2 Red Peppers
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 2 28oz cans of crushed tomatoes
• 1 28oz can of diced tomatoes
• olive oil
• 3 cups cooked rice
• 2 T oregano
• 6 cups of water
• 1/2 T white sugar
• 1 T garlic powder
• 1 T onion powder
• 2 T of good quality powdered bouillion

Notes:

Can be prepared without roasting peppers. Better roasted. Also cooked rice should be added to each serving individually and stored seperately for leftovers. Rice added to soup would soak up all broth overnight.