Stuffed Green Pepper Soup

Ingredients

• 2 tablespoons vegetable oil
• 3 green bell peppers, diced small
• 1 onion, diced small
• 1 clove garlic, minced
• 2 1/2 pounds ground beef
• 3 quarts water
• 2 (29 ounce) cans tomato sauce
• 2 (28 ounce) cans petite diced tomatoes in juice
• 1/2 cup ketchup
• 1/2 cup beef base
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups water
• 2 cups brown rice

Directions

Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes. Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat.

Stir water, tomato sauce, diced tomatoes, ketchup, beef base, brown sugar, salt, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes.

While the soup simmers, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes; stir into the soup.