Unstuffed Pepper and Beef Soup

This hearty soup is the perfect meal on a cold fall day!

• 1 lb lean ground beef
• 1 ½ green and/or red peppers, cut into very thin strips
• 1 stalk celery, sliced
• ½ onion, finely chopped
• 1 box (900mL) Beef Broth
• 1 cup canned, diced, drained tomatoes
• ¼ cup uncooked, regular long-grain white rice
• 3 Tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 clove garlic, finely chopped
• ½ tsp dried thyme leaves, crushed
• ½ tsp ground black pepper

1. Spray 3 qt (2.8L), heavy bottomed pot with Pam cooking spray or fine mist of Olive Oil. Cook beef over medium-high heat until browned, stirring often. Remove beef, pour off the fat and set aside. Reduce heat to medium.
2. Add pepper, celery and onion and cook for 5 minutes. Return beef to pot.
3. Stir in remaining ingredients. Heat to a boil. Reduce heat to low.
4. Simmer, stirring occasionally.

Makes 6 servings.

Each serving counts as 2 protein and 1 restricted vegetable.

Recipe courtesy of Campbell's.