Stuffed Pepper Soup

I had a different version of this soup that I used fo years, but I wanted to get away from the condensed tomato soup that was in that recipe. I fumbled around and found a variation and then made some changes to it to suit my cooking style. This soup is a favorite in our house...especially when it's 12 below zero like it is right now! Here is the recipe:

Stuffed Pepper Soup

· 1 ½ lbs lean ground beef

· Salt and freshly ground black pepper

· 1 small yellow onion, chopped

· 1 cup chopped red bell pepper

· 1 cup chopped green bell pepper

· 1 cup chopped yellow bell pepper

· 2 cloves garlic, minced

· 2 (14.5 oz) cans petite diced tomatoes

· 1 (15 oz) can tomato sauce

· 1 (14.5 oz) can beef broth

· 2 1/2 Tbsp chopped fresh parsley, plus more for garnish

· 1/2 tsp dried basil

· 1/2 tsp dried oregano

· 1 tsp garlic salt

· 1 tsp Lawry’s Seasoning Salt

· 1 tsp sugar (optional to cut down the acidic taste)

· 2 cups of cooked white rice

Instructions

In a large pot, brown the ground beef and season with salt and pepper. While browning the ground beef, add the chopped onions and peppers. Add garlic and saute over medium heat for 5 minutes or so. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Add garlic salt, Lawry’s, and sugar. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes. While the soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup. Serve hot and enjoy!