Today is National Homemade Soup Day. It’s a great opportunity to try out a healthy, hot and delicious new recipe for the perfect winter comfort food.

INGREDIENTS

• 3 cups water
  
  
• 1 ½ cups white rice
  
  
• 1 ½ pounds ground beef
  
  
• 3 green bell peppers, diced
  
  
• 1 onion, diced
  
  
• 28 ounces canned beef broth
  
  
• 20 ounces condensed tomato soup
  
  
• 28 ounces crushed tomatoes
  
  
• 4 ounces mushrooms

INSTRUCTIONS:

1. In a medium saucepan, bring 3 cups of water to a boil.

2. Add 1 ½ cups of white rice, reduce heat to low, cover and simmer for 18-20 minutes or until rice is tender and water is absorbed. Set aside.

3. In a large pot or Dutch oven, cook 1 ½ pounds of ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

4. While the beef is cooking, dice 3 green bell peppers and 1 onion.

5. Add the diced bell peppers and onion to the pot with the browned beef.

6. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

7. Add 28 ounces of beef broth, 20 ounces of condensed tomato soup and 28 ounces of crushed tomatoes to the pot. Stir to combine.

8. Slice 4 ounces of mushrooms and add them to the pot. Stir well.

9. Bring the mixture to a boil, then reduce the heat to low.

10. Cover and simmer for 30 minutes, stirring occasionally.

11. Add the cooked rice to the pot and stir to combine.

12. Continue to simmer for an additional 10 minutes to allow the flavors to meld.

13. Taste and adjust seasoning with salt and pepper as needed.

Makes 12 servings.

Nutrition Facts (per serving):
Calories: 303; Carbs: 34g; Protein: 15g; Fat: 12g

Recipe Card for Unstuffed Pepper Soup