Unstuffed Pepper Soup

Unstuffed Pepper Soup 1-1/2 pounds ground beef 3 large green peppers, chopped 1 large onion, chopped 2 cans (14-1/2 ounces each) beef broth 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted 1 can (28 ounces) crushed tomatoes, undrained 1 can (4 ounces) mushroom stems and pieces, drained 1-1/2 cups cooked rice In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through. Yield: 10 servings.