ingredients:

• 1 lb. Hot Italian Sausage
• 1 lb. Ground Beef
• 1 Tbs Worcestershire
• 1 Tbs Soy Sauce
• 6 quarts water
• 1 (29 oz) can tomato sauce
• 1 (28 oz) can diced tomatoes – undrained
• 2 cans Rotel style tomatoes (1 quart)
• 6 beef bouillon cubes
• 2 Tbs packed brown sugar
• 3 large bell peppers (colors of your choice) – chopped
• 2 tsp salt
• 1 tsp black pepper
• Red pepper flakes (optional depending on how hot you want it)
• 3 cups Minute Rice

Directions:

• Add the sausage and beef to a deep pot or dutch oven. Or, Brian uses and electric roaster (like the ones you do hams or turkeys in).
• Brown the meats and let them simmer together for at least 15 or 20 minutes. It matters. The meats flavors marry together.
• Add the soy sauce and Worcestershire sauce and simmer for another five minutes.
• Next add the water and bouillon cubes. Stir until the cubes are disolved.
• Add the diced tomatoes, tomato sauce, Rotel, brown sugar, salt, and pepper.
• Add the chopped bell peppers
• Add the Minute Rice
• Cook on medium heat, simmering, for 2 hours.
• Do a little taste test. If your soup isn’t as spicy as you’d like, you can add some red pepper flakes.
• Next, let the soup cool and refrigerate overnight.
• Pull out the next day and slow simmer for 4 hours.
• Then, it’s ready to eat!
• We like ours with corn bread or fresh baked bread.