RECIPEssential Items:
ground sirloin, one pound.
1 green bell pepper, finely chopped
finely sliced onion, one cup
One 29-ounce can of chopped tomatoes
a fifteen-ounce can of tomato sauce
1-fourth teaspoon of dried thyme, one 14-ounce container of chicken broth
Herbs, dehydrated garlic a quarter of a teaspoon
White rice, measuring one cup, season with salt and pepper to taste.
Brown the meat by grinding it in a large stock pot. Before adding the onion and pepper, chop the fat. To make the onion translucent, sauté it without browning it.
After adding the salt and pepper, mix in the tomato sauce, broth, thyme, and sage, and then the tomatoes. Cook, covered, for another 30 to 45 minutes, or until peppers are tender.
In a another saucepan, bring 2 cups of water to a boil and add the rice. Make sure the rice is mushy before adding it to the soup. Once the soup is heated, add it to the pot.
Keep reading to know mor, click Next 