“How Do I Make Aunt Karen’s Stuffed Pepper Soup?”
This recipe will yield approximately 2 ½ quarts of soup

1 to 2 lbs of ground beef
1 quart of water with 2 beef bouillon cubes dissolved in it
1 can (28 oz) crushed tomatoes
1 can (16oz) diced tomatoes. (Lately it has been hard to find 16 oz. cans of diced tomatoes. The last time I made the soup, I used two cans of 14 oz. I liked the two full cans of diced tomatoes. But you might want to use just the amount that would total 16oz)
1 ½ cups of cooked long grain rice
2 cups (2 large or 3 medium) green peppers chopped
2 stalks chopped celery
1 medium onion chopped
¼ cup brown sugar
1 tsp salt

In large pan, brown the beef with raw veggies. Drain if necessary. Stir in remaining ingredients and bring to a boil. Then reduce heat; cover and simmer for 30 to 40 minutes.