1 lb. ground chuck
1/2 c. fine dried bread crumbs
1/4 c. chopped onions
1 egg, slightly beaten
1 tsp. dried parsley flakes
1 tbsp. Worcestershire sauce
1/2 tbsp. salt
Dash of pepper
1 tbsp. shortening
1/2 med. green pepper, sliced
1 (10 3/4 oz.) can condensed vegetable bean soup
1 (8 oz.) can chopped tomatoes

Combine beef, crumbs, onions, and eggs; add seasoning. Shape firmly into 4 patties. Brown on both sides in skillet with shortening. Push aside patties and add peppers. Cook peppers until tender, add soup and tomatoes. Cover and cook over low heat for 20 minutes.

Yield: 4 servings.