Ann's Stuffed Pepper Soup 

Ingredients

2 pounds ground beef or chuck
l medium onion, chopped
3 cloves garlic, minced
2 bell peppers (any color), chopped
3 (8 oz.) cans tomato sauce
2 (L4 oz.) cans diced tomatoes, undrained
2-3 cups beef broth
2 cups water
3 Tbsp. brown sugar
1 tsp. ltalian seasoning
1/2  lsp. garlic powder
1-1/2 tsp. salt
3/4 tsp. pepper
1-!/2 cups instant rice (*may substitute white or brown rice)
Chopped parsley or freshly grated parmesan cheese, for serving

Directions:

Brown meat with chopped onion and garlic forT-8 minutes, or until beef is cooked through and onions are translucent.

Drain liquid and return to stove.

To the meat add chopped peppers, tomato sauce, diced tomatoes, 2 cups beef broth, water, brown sugar, ltalian seasoning, garlic
powder, salt and pepper.

Bring to a boil, reduce heat and simmer uncovered for 20 minutes.

Add instant rice and continue to simmer for 5-10 minutes, or until rice is cooked.

Add additional beef broth if you prefer thinner soup.

Serve with chopped parsley or freshly grated parmesan cheese.

*lf using white or brown rice, prepare%-1, cup separately while soup is cooking, adding at the end.

​Tastes even better the next day and freezes well.