Stuffed Pepper Soup IV

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 2 bell peppers, diced
• 1 (15 ounce) can tomato sauce
• 2 cups beef broth
• 1 teaspoon Italian seasoning
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon salt

Directions

1. In a large pot over medium-high heat, cook the ground beef until it is no longer pink. Drain the fat.
2. Add the onion, garlic, bell peppers, and tomato sauce. Cook for 5 minutes, stirring occasionally.
3. Stir in the beef broth, Italian seasoning, sugar, pepper, and salt. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
4. Serve hot.

Interesting Facts

• Stuffed pepper soup is a great way to use up leftover bell peppers.
• You can add other vegetables to the soup, such as carrots, celery, or zucchini.
• This soup can be served with a dollop of sour cream or Greek yogurt for a creamy finish.