Submitted by Sharon Rydbom of Tipton
3 peppers, sliced and diced-any color
2 small cans beef broth
1 large 48-ounce can V8 juice
1 small can, condensed size, tomato soup
1 beef bouillon cube
1 heaping tablespoon tomato paste or half a small can
1 tablespoon Worcestershire sauce
3 or 4 cloves minced garlic
1/2 onion, diced
1/4 cup brown sugar
Add salt and pepper to taste, optional
Bring above to a boil and let simmer until peppers and onions are cooked. While this is cooking, brown and drain grease from 1 pound of beef and cook 1 boil-in-bag of Success brown rice. This makes about 2 cups cooked. Add rice, beef, and 1 tablespoon of dried sweet basil to soup and heat through.
I like to use a green, yellow, and red pepper in my soup.