Stuffed Green Pepper Soup

1. 1

   Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes.

2. 2

   Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.