3 - cups chicken broth (I used College Inn from Walmart)
1 - can (8 oz) tomato sauce
2 - cans (14 oz) Red Gold diced tomatoes (with basil, garlic and oregano)
1 - clove garlic, minced
3/4 - cup red or orange bell pepper, diced
3/4 - cup green bell pepper, diced
1/2 - cup onion, chopped
1 - tablespoon olive oil
salt and pepper, to taste
1 - lb ground beef or turkey
Instructions
Once the soup is cooked add the rice into the soup and mix to combine. Ladle soup into bowls and serve.
Bring the mixture to a boil, reduce heat to low, cover and lightly simmer, stirring occasionally for 30 minutes. While the soup is simmering cook the rice according to package directions.
Add the tomato sauce, college inn chicken broth, sugar, and Italian seasoning. Mix to combine.
Add the seasoned ground beef back into the soup pot. Add one can of diced tomatoes and puree the second can in a chopper or food processor before adding.
Heat the olive oil over medium heat, add the onions, red and green peppers and saute about 3-5 minutes, add the garlic and cook for and additional 30 seconds.
In a large soup pot or dutch oven, brown the ground beef, season with salt and pepper and cook until no longer pink; drain off any grease and set aside.
