unstuffed pepper soup

Ingredients

• Servings: 1
• 3 cups water
• 1 1/2 cups uncooked white rice
• 1 1/2 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

Cook Time: 1 hr

Ready Time: 1 hr


• bring water and rice to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the 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 the soup to a boil, reduce heat to medium-low, cover the pot, and simmer the soup, stirring occasionally, until the vegetables are tender, 30 to 40 minutes.
• stir rice into the soup, breaking clumps into individual grains; cook until the rice is hot, about 5 minutes.