Unstuffed Pepper Soup

Oh, how I love soup.

I could eat a bowl at every meal during the colder months.

There's just something about a big, hot bowl of soup 

at the end of a long, cold and dreary day.

Eat it alone, with some crackers or bread, 

with a sandwich or with a full meal.

The more ingredients you put in it, 

of course, the more filling it is!

This hearty soup is full of beef, peppers, 

onions, tomatoes and mushrooms!

Do you like Stuffed Bell Peppers?
Then you're going to love this!

Unstuffed Pepper Soup

1 1/2 lbs ground beef

3 large green peppers, chopped

1 large onion, chopped

2 cans (14 1/2 oz each) beef broth

2 cans (10 3/4 oz each) tomato soup, undiluted

1 can (28 oz) crushed tomatoes, undrained

1 can (4 oz) mushroom stems and pieces, drained

1 1/2 cups cooked rice

In a Dutch over or large saucepan, cook the beef, green peppers, 

and onions over medium heat until meat is no longer pink; drain.

Stir in the broth, soup, tomatoes and mushrooms.

Bring to a boil.

Reduce heat; cover and simmer for a least 10 minutes, stirring occasionally.

Add rice and heat through.

Makes 10 servings

Delicious!