Stuffed Green Pepper Soup

submitted by Paulissa Kipp

1/2 lb ground sirloin or ground round
(I also use beef Stew meat in this soup)
2 cups chopped green bell pepper
1 cup chopped onion
1/4 tsp black pepper
1 can (14 ozs) low-sodium beef broth
(I use veggie broth-it's lower in sodium)
1 can (14.5 ozs) diced tomatoes (undrained)
1 can (10-3/4 ozs) low-sodium tomato soup (undiluted)
(I use no-salt added tomato juice & a little tomato paste
instead)
1 1/2 cups hot cooked brown rice

Heat small Dutch oven over medium-high heat.

Add beef and cook 3 minutes or
until browned, stirring to crumble.

Add chopped green bell pepper and onion
and cook 8 minutes or until tender.

Stir in black pepper, broth, tomatoes
and tomato soup; bring to boil.

Reduce heat and simmer 45 minutes.
Spoon 1/4 cup cooked brown rice into each bowl;
top with 1 cup of soup.

Serves 6
220 Calories;27g Carb;12g Protein;7g Fat;3g Fiber

Sun-Tribune

PAULISSA'S NOTES:  In my house, this soup is so popular that I double the recipe
so there will be leftovers.