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Unstuffed Pepper and Beef Soup
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10 min / 30 min
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- 1 lb (500 g) lean ground beef
- 1½ green, red or yellow peppers, cut into matchstick-thin strips
- 1 stalk celery, sliced
- ½ onion, finely chopped
- 1 box (900 mL) CAMPBELL’S® Ready to Use Beef Broth (Regular or 25% Less Salt)
- 1 cup (250 mL) canned, diced, drained tomatoes
- ¼ cup (60 mL) uncooked regular long-grain white rice
- 3 tbsp (45 mL) tomato paste
- 1 tsp (5 mL) Worcestershire sauce
- 1 clove garlic, finely chopped
- ½ tsp (2 mL) dried thyme leaves, crushed
- ½ tsp (2 mL) ground black pepper
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| Cook |
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beef in lightly-oiled, 3 qt (2.8 L), heavy-bottomed saucepot over medium-high heat until browned, stirring often. Remove beef, pour off fat and set beef aside. Reduce heat to medium.
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| Add |
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peppers, celery and onion and cook for 5 minutes. Return beef to saucepot.
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| Stir |
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in remaining ingredients. Heat to a boil. Reduce heat to low.
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| Simmer, |
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stirring occasionally, for 20 minutes.
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| Tip |
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A small amount of vegetable oil or a light coating of cooking spray protects the saucepot surface while heating. Heavy-bottomed pots heat more evenly and allow food to cook more evenly.
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