Kittencal'S Unstuffed Pepper Soup

• 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)

1. 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.
2. 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).
3. Mix in the taco seasoning (if using) cook stirring for 2 minutes.
4. Stir in beef broth, 2 cans tomato soup, crushed tomatoes and drained mushrooms; bring to a boil stirring.
5. Reduce heat to low and simmer partially covered for about 50-60 minutes, seasoning with salt and pepper about halfway through cooking.
6. At the end of cooking add in the rice and heat through.
7. Ladle into bowls then sprinkle cheddar cheese on top.

lean ground beef, onion, green bell peppers, garlic, taco seasoning mix, red pepper, beef broth, tomato soup, tomatoes, mushrooms, salt, fresh ground black pepper, white rice, cheddar cheese

Taken from www.food.com/recipe/kittencals-unstuffed-pepper-soup-396118 (may not work)