Ingredients
1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
¼ teaspoon dried thyme
¼ teaspoon dried sage
salt and pepper to taste
2 cups water
1 cup white rice
Directions
1
Gather all ingredients.
2
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3
Add green pepper and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
4
Add tomatoes, tomato sauce, broth, thyme, and sage; season with salt and pepper. Cover and simmer until peppers are tender, about 30 to 45 minutes.
5
Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
6
Stir cooked rice into soup; heat through and serve.