Ingredients
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1 cup white onion, chopped
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1 cup celery, chopped
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2 tablespoons oil
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1 lb ground beef
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28 ounces canned whole tomatoes, undrained
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1 cup v- 8 juice
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6 cups vegetable broth
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2 teaspoons brown sugar
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1/4 teaspoon cinnamon
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2 medium white potatoes, cubed
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salt and pepper
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2 cups green peppers, cut into bite size pieces
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1/2 cup uncooked rice
Instructions
- In a large dutch oven over medium heat add the oil, onion, celery, and green peppers.
- Saute until just tender, stirring frequently.
- Stir in ground beef to onion mixture and cook approximately 15 minutes or until the meat is browned and no longer pink.
- Add uncooked rice and mix thoroughly.
- Slowly stir in tomatoes, V-8 juice, 6 cups vegetable broth and diced potatoes.
- Season soup with brown sugar, cinnamon, salt and pepper and cover with lid.
- Let soup simmer slowly for one hour or until potatoes are fork tender.
- Ladle soup into bowls and serve with fresh baked bread or hard rolls.