1 pound 95% lean ground beef
1 c. chopped onion (1 large)
1 1/2 c. chopped red, orange, and or green sweet peppers
2 cloves garlic, minced
4 cups 50% less sodium beef broth
2 c. water
1 (14.5 oz) can diced tomatoes, undrained
1/2 tsp. black pepper
1/2 tsp. chili powder
1/2 tsp. smoked paprika
3/4 c. uncooked instant brown rice
1/2 c. finely shredded Colby and Monterery Jack cheese
In a large skillet cook beef, onion, sweet peppers, and garlic over medium heat until meat is browned and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain the fat.
In a 4 to 5 quart slow cooker combine beef-vegetable mixture, broth, the water, tomatoes, black pepper, chili powder, and smoked paprika.
Cover and cook on low heat setting 8 to 10 hours on high heat setting 4 to 5 hours. If using low heat setting, turn to high heat setting. Stir in the rice. Cover and cook about 30 minutes more or until heated through. Sprinkle individual servings with cheese.
The soup turned out good It could use a little more spice. I found a lazy way again, that shouldn't be a shock to anyone, a couple weeks ago when Kroger had their frozen vegetables on special for $1 I picked up a bag of the three pepper and onion blend.