chopped green peppers
( or combination of red and green)
( I use low sodium)
1 (14 1/2 ounce) cans
diced tomatoes, undrained
1 (10 3/4 ounce) cans
tomato soup, undiluted
1 (10 3/4 ounce)
soup can water
1 1/2 cups
hot cooked rice
- Heat small Dutch oven over medium high heat. Add beef and cook until done.
- Add peppers and onion and cook until tender. Stir in pepper, broth, tomatoes, soup and 1 soup can of water.
- Boil; reduce heat and simmer for 45 minutes.
- Spoon 1/4 cup rice into each bowl and top with 1 cup hot soup.