Stuffed Pepper Soup IV

Ingredients

• 15 ounce tomato sauce canned
• 29 ounce canned tomatoes diced canned
• 14 ounce chicken broth canned
• 0.3 teaspoon sage dried
• 0.3 teaspoon thyme leaves dried
• 1  bell pepper green chopped
• 1 pound ground sirloin 
• 1 cup onion diced finely
• 6 servings salt and pepper to taste
• 1 cup rice white

Equipment

• sauce pan
• pot

Directions

1. In a large stock pot brown ground meat.
2. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
3. Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
4. In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup.
5. Heat soup through and serve.