KITTENCAL'S UNSTUFFED PEPPER SOUP

Kittencal's Unstuffed Pepper Soup image

Provided by Kittencalrecipezazz

Categories Rice

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/2 lbs lean ground beef
1 large onion, chopped
3 large green bell peppers, seeded and chopped
6 large garlic cloves, minced (the more garlic, the better!)
2 tablespoons taco seasoning mix (optional or can use more)
1 teaspoon crushed red pepper flakes (or adjust to taste)
2 (14 ounce) cans beef broth
2 (10 3/4 ounce) cans condensed tomato soup, undiluted
1 (28 ounce) can crushed tomatoes
1 (4 ounce) can sliced mushrooms, drained
2 teaspoons seasoning salt (or to taste, or can use white salt)
fresh ground black pepper, to taste
2 cups cooked white rice
shredded cheddar cheese (optional)

Steps:

In a Dutch oven or or large pot cook the ground beef with onions and bell peppers over medium-high heat until the meat is no longer pink; drain the fat.
Add in garlic and chili flakes; continue to cook over medium-high heat until the meat is browned (this may take about 15 minutes or more to brown the meat).
Mix in the taco seasoning (if using) cook stirring for 2 minutes.
Stir in beef broth, 2 cans tomato soup, crushed tomatoes and drained mushrooms; bring to a boil stirring.
Reduce heat to low and simmer partially covered for about 50-60 minutes, seasoning with salt and pepper about halfway through cooking.
At the end of cooking add in the rice and heat through.
Ladle into bowls then sprinkle cheddar cheese on top.