Unstuffed Bell Pepper Soup - cooking recipe

Ingredients

1 1/2 lbs lean ground beef
2 -3 large green peppers, chopped 1/2-inch size
1 large sweet onion, chopped 1/2-inch size
2 garlic cloves, minced
1 (15 ounce) can tomato sauce
1 (8 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
4 cups nonfat beef broth (32 oz carton)
1 (10 1/2 ounce) can beef consomme
2 cups water
1 teaspoon Worcestershire sauce
2 cups cooked white rice (not Minute rice)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons italian seasoning
1 teaspoon beef bouillon powder (optional)

Preparation

In an 8 qt stockpot, brown ground beef until no longer pink.
Add the green peppers, onion and garlic. Saute for 2 - 3 minutes. Add the tomato sauce, tomatoes, beef broth, consomme, water and the Worcestershire sauce; stir. Add the rice, salt, pepper, garlic powder, onion powder, and Italian seasoning; stir till combined.
Simmer with cover ajar for 20 - 30 minutes to blend flavors and heat through (if needed add the beef bouillon powder).
Serve with garlic bread topped with mozzarella cheese.
For Lower Fat: Reduce ground beef to 1 lb (93% lean); omit beef consomme and replace with non-fat beef broth.