Pepper Soup
1-1/2 pounds ground beef
3 large green peppers, chopped
1 large onion, chopped
1 teaspoon garlic powder
2 cans (14-1/2 ounces each) beef broth
1 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 can (28 ounces) crushed tomatoes, undrained
1-1/2 cups cooked rice
In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the 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. Makes 8 servings
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