Unstuffed Pepper Soup

Name: Unstuffed Pepper Soup
Total time: 70
Yield: 12
Ingredients: 3 cups water; 1.5 cups uncooked white rice; 1.5 pounds lean ground beef; 3 large green bell peppers, chopped; 1 large onion, chopped; 2 (14 ounce) cans beef broth; 2 (10 ounce) cans condensed tomato soup; 1 (28 ounce) can crushed tomatoes; 1 (4 ounce) can mushroom pieces, drained

Recipe by bigwolverine from allrecipes.com

Lunch,Dinner 1 Hr. 10 Mins.

Ingredients

12 servings

•

3 cups water
•

1.5 cups uncooked white rice
•

1.5 pounds lean ground beef
•

3 large green bell peppers, chopped
•

1 large onion, chopped

•

2 (14 ounce) cans beef broth
•

2 (10 ounce) cans condensed tomato soup
•

1 (28 ounce) can crushed tomatoes
•

1 (4 ounce) can mushroom pieces, drained

Instructions

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Heat a large pot over medium-high heat. Cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces. Bring soup to a boil, reduce heat to medium-low, cover the pot, and simmer soup, occasionally stirring, until vegetables are tender, 30 to 40 minutes.
Stir rice into soup, breaking clumps into individual grains; cook until rice is hot, about 5 minutes.