Anne made me my favorite pepper and rice soup. It was hearty, full of ground beef and had loads of rice and green peppers. She added a bit of tomato sauce which gave it great flavor and color and I knew that it was going to be a hit when my husband tried it. I could not help but enjoying a small bowl at her house before dinnertime.
This soup was just too amazing and I think if you give it a try, you will see exactly what I mean. Check out what our friends over at Recipes That Crock had to say about this:
“The base of this soup starts with browned ground beef and onion and layers in the flavors of the peppers, tomatoes and broth to make a fantastic soup that will have everyone coming back for more!”
Does that not sound simply amazing? I know I am going to want more of this every single night!
1 lb extra-lean ground beef
1 c onion, diced
14-1/2 oz can Red Gold diced tomatoes with Roasted Garlic and Onions
2 c green peppers and/or red peppers, chopped
15 oz can Red Gold tomato sauce
3 c Swanson beef broth
½ t dried basil
½ t dried oregano
1 c cooked rice
Brown your beef with your onion in a skillet over medium heat.
Drain your beef and onions and place in your 6-quart slow cooker. (I used my Hamilton Beach Searing Slow Cooker.)
Add your Red Gold tomatoes (juice and all) and the rest of your ingredients.
Cover and cook on low for 6-8 hours.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with your favorite veggies.
Thanks again to Recipes that Crock for this amazing recipe.