Unstuffed Pepper Soup

A quicker, easier version of a comfort classic that will fill you up on a cold fall or winter day!

PREP TIME: 10 minutes

COOK TIME: 50 minutes

TOTAL TIME: 1 hour

SERVINGS: 12 bowls or 24 cups of soup

INGREDIENTS:

1 pound Lean Ground Beef

4 Cloves Garlic, minced

1 large Yellow Onion, diced

2 large Red Bell Peppers, diced

2 larger Green Bell Peppers, diced

2 cups Instant Rice (Minute Rice)

32 ounces Low Sodium Beef Broth

24 ounces Ragu Traditional Pasta Sauce

4 cups Water

Salt, to taste

Pepper, to taste

INSTRUCTIONS:

1. Prep the garlic, onions and peppers.

2. Add the ground beef, garlic and onions to a large stock pot over medium-high heat and simmer until the ground beef is browned and the onions are tender.

3. Add in the bell peppers and rice and simmer for about 3 minutes, until the peppers soften slightly.

4. Add the beef broth, Ragu pasta sauce and water. Add salt and pepper to taste. Bring to a boil and reduce heat to simmer.

5. Simmer for about 50 minutes, until the peppers are fully softened and the rice is cooked through. Taste the soup and add more salt and pepper if needed.

6. Serve hot and enjoy!