Stuffed Pepper Soup

Contributed by Michelle Warren

Ingredients:
2 lb ground beef, browned and drained
1 onion, chopped
3 cup green pepper, chopped
29 oz can tomato sauce
28 oz can crushed tomatoes
1 cup brown rice
2 1/4 cups water
1 tbsp salt
1 tbsp black pepper
2 tbsp parsley
4 tbsp agave

Preparation:
Brown ground beef; drain. Add all ingredients to a large dutch-oven type pan. Bring to a boil; simmer for about 1 hour.

Because brown rice takes longer to cook I cook it first then add it to the soup. The 2 1/4 cups water is for cooking the rice. If you cook the rice first do not add any water to the soup.

Sometimes I will cook this in the crockpot and let it cook all day.  That way dinner is ready when I get home.