Stuffed Pepper Soup

  1 1/2 Lb Lean Ground Beef                                   20 Oz Tomato Soup, undiluted

  3 Large Green Pepper, chopped                             28 Oz Crushed Tomatoes, undrained

  28 Oz Beef Broth                                                  1 1/2 Cup Rice, Cooked

                                                                                                 

In a dutch oven or large saucepan, cook beef, peppers, and onions over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes, and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, stirring occasionally.  Add the rice, heat through and serve.