Beef and Black-Eyed Pea Soup

From Gooseberry Patch From Grandma's Kitchen.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 2  lbs ground beef
• 1⁄2 cup green pepper, chopped
• 1⁄2 cup butter
• 1⁄2 cup all-purpose flour
• 2  quarts water
• 1 (28 ounce) can chopped tomatoes
• 1 (16 ounce) package  frozen black-eyed peas
• 1  cup  chopped onion
• 1  cup  diced carrot
• 1  cup  chopped celery
• 2  tablespoons beef bouillon granules
• 1  tablespoon pepper (or to taste)
• 1⁄2 teaspoon salt (or to taste)
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon onion powder
• 1 1⁄2 cups cooked rice

Directions

1. Brown beef and green pepper in a skillet; drain and set aside.
2. Melt butter an a large Dutch oven; add flour, whisking until smooth.
3. Cook and stir constantly for 1 minute.
4. Gradually add in water; stir until bubbly.
5. Stir in beef mixture and all the remaining ingredients, except for the rice.
6. Bring mixture to a boil; cover and lower heat to simmer 45 minutes-1 hour.
7. Add rice during the last 15 minutes or cooking.