Unloaded Bell Pepper Soup

• 4 large bell peppers, diced
• 1 large onion, chopped
• 2 lb ground beef
• 1 tsp garlic, minced
• 1 can mushroom stems & pieces
• 28 oz crushed tomato
• 22 oz condensed tomato soup
• 29 oz beef broth
• 1/2 tbsp basil
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 cup white rice, uncooked

1. Gather and prepare your ingredients
2. In a large pot or Dutch Oven toss in your ground beef, onions, bell pepper, and garlic.
3. Brown the meat, drain the grease, and return to pot.
4. Add in the mushrooms, beef broth, crushed tomato, tomato soup, basil, salt, and pepper and mix well.
5. Bring to a boil, then reduce heat and simmer for 35 minutes.
6. Stir occasionally.
7. Prepare your rice around the 20 minute mark if your using "minute" rice.
8. Stir in cooked rice into the soup and heat for 3 more minutes.
9. Serve with warm bread and top with some pepper jack cheese for a nice kick.

bell peppers, onion, ground beef, garlic, mushroom stems, tomato, tomato soup, beef broth, basil, salt, ground black pepper, white rice

Taken from cookpad.com/us/recipes/350723-unloaded-bell-pepper-soup (may not work)