1-pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29-ounce) can of diced tomatoes
1 (15-ounce) can of tomato sauce
1 (14-ounce) can of chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice
In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until the onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, and sage, and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until the 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.