1 pound grass fed ground beef
2 cups chopped organic bell peppers (red, green, yellow)
1 cup chopped yellow onion
1/4 tsp black pepper
1 can organic less-sodium beef broth (I like the Pacific Brand)
1 can organic less-sodium diced tomatoes, undrained (I like Muir-Glen Brand)
1 can organic less-sodium tomato soup, undiluted
hot cooked brown or basmatti rice (optional)
Heat a small Dutch oven over medium high heat. Add small amount of olive oil. Add beef, cook until browned, stirring to crumble. Drain fat. Add chopped peppers and onions, and cook 8 minutes or until vegetables are tender. Stir in black pepper, broth, tomatoes and tomato soup.
Bring to a boil, reduce to simmer and cook 45 minutes.
If desired, spoon 1/4 cup of hot rice into bowl and then top with one cup of soup.