When I lived in St Louis there was a restaurant that my parents loved and we would go to a couple times a month.  For one of their soups of the day they would have green pepper soup.  It was a delicious, rich soup that was like a deconstructed stuffed green pepper.

I went home and tried to replicate it. Here’s what I came up with and I think it’s pretty close.  Green pepper soup is way to take canned tomato soup and stretch it to feed your family with a hearty dish that is great for dinner with cornbread or biscuits or even for lunch, to warm you up after some winter outdoor activities.

To turn tomato soup into dinner here’s what you’ll need:

1 large (family size) can of tomato soup  (I like Campbell’s)
1/2 can water
1 pound ground beef
1 large green pepper, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
salt and pepper to taste
1/2 cup instant rice

In a large soup pot add the ground beef and cook on medium heat until browned.

Add onion and green pepper until tender.  Season with salt and pepper and add garlic.

Once the vegetables are tender and the garlic is cooked the add the large can of tomato soup and 1/2 can of water.

Stir to combine.  Bring the soup to a low boil and then add the rice.

Turn the heat to low and cook until the rice is cooked through, about 10 minutes.

Enjoy!