Stuffed pepper soup recipe



3 pounds ground beef

2 quarts beef broth

2 quarts water

2 quarts tomato juice

2 quarts whole tomatoes (which I usually crush up with my potato masher)

1-1/2 cups barley

4 cups chopped green peppers

1/2 cup evaporated cane juice (112g)

1/2 T molasses or sorghum

4 t sea salt

2 t coarse pepper

In 8 quart stock pot, brown beef. Drain. Add back to pot with remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer until barley is cooked. Tastes best after day 1. 🙂

Yields about 20 servings.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s