Stuffed Pepper Soup

adapted from Skinnytaste: Stuffed Pepper Soup



Ingredients:

• 3 cups cooked brown rice
• 1 lb 95% lean ground beef (also good with ground turkey)
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup finely diced onion
• 3 cloves garlic, chopped
• 2 cans (14.5 oz each) cans petite diced tomatoes
• 1 3/4 cups tomato sauce
• 2 cups reduced sodium, fat-free chicken broth (sometimes I just use 1 can chicken broth)
• 1/2 tsp dried marjoram (I leave this out)
• salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 8 cups.

I like to shake Cajun seasoning on top of my serving for a little extra kick!!!