Unstuffed Pepper Soup

Ingredients

• 28 ounce beef broth canned
• 28 ounce canned tomatoes crushed canned
• 20 ounce condensed tomato soup canned
• 3 large bell peppers green chopped
• 1.5 pounds ground beef lean
• 4 ounce mushroom pieces drained canned
• 1 large onion chopped
• 3 cups water 
• 1.5 cups rice white uncooked

Equipment

• frying pan
• sauce pan
• pot

Directions

1. 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.
2. 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.
3. 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.
4. Stir rice into the soup, breaking clumps into individual grains; cook until the rice is hot, about 5 minutes.