Unstuffed Bell Pepper Soup

• 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)

1. In an 8 qt stockpot, brown ground beef until no longer pink.
2. 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.
3. Simmer with cover ajar for 20 - 30 minutes to blend flavors and heat through (if needed add the beef bouillon powder).
4. Serve with garlic bread topped with mozzarella cheese.
5. For Lower Fat: Reduce ground beef to 1 lb (93% lean); omit beef consomme and replace with non-fat beef broth.

lean ground beef, green peppers, sweet onion, garlic, tomato sauce, tomato sauce, tomatoes, nonfat beef broth, beef consomme, water, worcestershire sauce, white rice, salt, black pepper, garlic, onion powder, italian seasoning, beef bouillon powder

Taken from www.food.com/recipe/unstuffed-bell-pepper-soup-344017 (may not work)