1 pound ground sirloin
(1) green bell pepper, chopped
1 cup finely diced onion
1 (29 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 (14 oz) can chicken broth
¼ tsp dried thyme
¼ tsp dried sage
salt and pepper to taste
1 cup white rice
In a large stockpot, brown the ground meat. Drain fat and add pepper and onion. Cook it until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage, and season with salt and pepper. Cover and simmer until peppers are tender for 30 to 45 minutes.
In another saucepan, boil 2 cups water, and add rice. Cook it until rice is tender and then add to soup. Heat soup through and serve.
You can use any bell pepper that you have in your pantry
You may use brown or quinoa if desired, instead of using white rice. For people who are in a keto diet, you can skip this ingredient.
Per Serving: 340.5 calories; 52.3 mg cholesterol; 1039.4 mg sodium; 19.5 g protein; 36.6 g carbohydrates.