Easy Unstuffed Pepper Soup Recipe

Ingredients

• 3 cups water
• 1.5 cups uncooked white rice
• 1.5 pounds lean ground beef
• 3 large green bell peppers, chopped
• 1 large onion, chopped
• 2 (14 ounce) cans beef broth
• 1 (28 ounce) can crushed tomatoes
• 2 (10 ounce) cans condensed tomato soup
• 1 (4 ounce) can mushroom pieces, drained

Instructions

1. In a medium saucepan, bring water and rice to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes, or until the rice is tender and has absorbed all the water.
2. While the rice is cooking, heat a large pot over medium-high heat. Add ground beef, bell peppers, and onion. Cook, stirring occasionally, until the beef is browned and crumbly, about 5 to 7 minutes. Drain off any excess grease.
3. Add broth, crushed tomatoes, tomato soup, and mushroom pieces to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for 30 to 40 minutes, stirring occasionally, until the vegetables are tender.
4. Stir the cooked rice into the soup, breaking up any clumps of rice. Cook until the rice is heated through, approximately 5 minutes.

Nutrition

• Calories: 266 kcal
• Fat Content: 8 g
• Fiber Content: 3 g
• Sugar Content: 5 g
• Sodium Content: 643 mg
• Protein Content: 16 g
• Cholesterol Content: 37 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g