Directions:
I prefer to char my green peppers and remove the skin. This adds flavor and to me, makes a better texture. This step is in the recipe, but you can skip this step to save time and just chop your peppers as you normally would.
Wash your green peppers, and then place on the grill or in the broiler on a high flame, turning occasionally until all the skin is charred black on all sides. When they are charred, add them to a bowl and place a cover over them for one hour. After one hour, rub the skin off all the peppers, removed the seeds and chop the peppers into bite sized pieces.
In a large soup/stock pot, add some olive oil and sauté your onions, carrots and celery until soft and golden brown.
Add your ground beef and cook fully, making sure to break up the beef into a fine crumble as you cook. Drain the beef if needed.
Season your beef and veggies with the garlic and onion powder, salt and pepper to taste, sugar and oregano.
Add your cans of tomatoes and bring to a simmer, simmer for 15 minutes.
Add your chopped green peppers, then the water and the beef bouillon.
Bring to a simmer, and simmer 45 minutes to one hour.
Serve and add the cooked rice to each bowl. I keep the rice separate from the soup, as the rice will absorb all the broth in the soup if you keep it in the fridge for leftovers.
I await your comments! Enjoy!
