1 lb Coarse ground chuck
2 lg (to 4) bell peppers; any
- colour, cored, chopped
1 c Fine diced onion
29 oz (2 cans) Red Gold Petite
- diced tomatoes (w/chilies
- or plain)
15 oz Can Red Gold tomato sauce
14 oz Can Beef broth
1/4 ts Dried thyme
1/4 ts Dried sage
Salt & pepper
1 c White or Basmati rice
In a large stock pot brown ground meat. Add pepper
and onion. Cook until onions are translucent, not
letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and
season with salt and pepper. Cover and simmer for 30
to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice.
Cook until rice is tender and then add to soup. Heat
soup through and serve.
Uncle Dirty Dave's Kitchen
MMMMM
... "The more things change, the more they remain ... insane." Fry & Lewis
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