Unstuffed Pepper Soup

This is a great, low-cost recipe from my friend, Jamie.  It’s very versatile and quite tasty.

1 1/2 lbs. ground beef (I only used 1 lb. because I’m cheap.)
3 lg. green peppers, chopped (I chopped frozen pepper strips from last summer’s garden–about 3-4 c. total.)
1 lg. onion, chopped
2 cans (14 oz. each) beef broth (You could use chicken broth instead,  if you prefer.
2 cans (10 oz. each) condensed tomato soup, undiluted
1 can (28 oz.) crushed tomatoes, undrained  (I used one quart whole tomatoes and kinda smooshed ’em up.)
1 can mushroom stems and pieces, drained (I didn’t use these b/c I didn’t have them.)
1 1/2 c. cooked rice
salt & pepper as needed (and maybe a little bit of sugar if you’re using home-canned tomatoes)

In Dutch oven, cook ground beef, peppers and onions over medium heat until meat is no longer pink; drain.  Stir in broth, soup, tomatoes and mushrooms.  Bring to a boil.  Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally.  Add rice and heat through.  Yield:  10 servings

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