- 1/4 teaspoon dried sage
- 1 green bell pepper, chopped
- 1 cup finely diced onion
- 1 (15 ounce) can tomato sauce
- 1 pound ground sirloin
- 1 cup white rice
- salt and pepper to taste
- 1/4 teaspoon dried thyme
- 1 (29 ounce) can diced tomatoes
- 1 (14 ounce) can chicken broth
In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is 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.