Kittencal's Unstuffed Pepper Soup

Ingredients

• 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!)

• 1 (1 1/4 ounce) package taco seasoning mix (optional)
• 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)

Directions

1. 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. 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. 3

   Mix in the taco seasoning (if using) cook stirring for 2 minutes.

4. 4

   Stir in beef broth, 2 cans tomato soup, crushed tomatoes and drained mushrooms; bring to a boil stirring.

5. 5

   Reduce heat to low and simmer partially covered for about 50-60 minutes, seasoning with salt and pepper about halfway through cooking.

6. 6

   At the end of cooking add in the rice and heat through.

7. 7

   Ladle into bowls then sprinkle cheddar cheese on top.