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STUFFED PEPPER SOUP

Active Time : 15 minutes
Total Time : 45 minutes
Serves : 8 servings
INGREDIENTS
  • 1 pound lean ground beef
  • 2 large green bell peppers chopped
  • 1 cup chopped onion
  • 2 teaspoons Worcestershire sauce
  • 1 15 ounce can tomato sauce
  • 1 14.5 ounce can diced tomatoes with garlic & onion undrained
  • 1 14.5 ounce can reduced sodium beef broth
  • 1 cup instant white rice
  • - chili powder optional
DIRECTIONS

In large saucepan or Dutch oven over medium heat, cook and crumble beef, green peppers, onions and Worcestershire sauce until no longer pink; drain.

Add tomato sauce, undrained tomatoes and beef broth; bring to a boil, stirring frequently. Reduce heat; cover and simmer 30 minutes, stirring occasionally.

Meanwhile, prepare rice according to package directions. Add to soup and continue cooking until heated through; add additional water, if needed, to reach desired consistency.

Season with desired amount of chili powder; salt and pepper to taste.