Unstuffed Pepper Soup

Ingredients 

 * 1 pounds ground beef 

 * 2 large peppers, chopped 

 * 1 large onion, chopped 

 * 2 cans (14-1/2 ounces each) beef broth 

 * 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted 

 * 1 can (28 ounces) crushed tomatoes, undrained 

 * 1 can (4 ounces) mushroom stems and pieces, drained and chopped

 * 1-1/2 cups cooked rice 

Directions 

1. In a Dutch oven or large saucepan cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. 

2. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. 

3. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through.

Notes

This makes a BIG pot of soup!  When I want to make a "half" batch, I use still 1 pound of ground beef, 1 can of mushrooms, 1 pepper, a smaller onion, and a bag of Frozen Trader Joe's brown rice.  Then just 1 can beef broth, 1 can of soup, a 14.5 or 15 oz can of crushed tomatoes.  It is a bit more stew like, but we LOVE it!