2 lbs lean ground beef

1 onion, diced

2 cloves garlic, minced

8 c beef broth

2 (14 oz) cans diced tomatoes, undrained

2 c cooked rice

2 green bell peppers, chopped

1/4 c brown sugar

2 tsp salt

1 tsp pepper

1 tbs Worcestershire sauce

In a lg stock pot over med heat, brown ground beef with onion and garlic until beef is no longer pink. Drain off fat and stir in remaining ingredients. Increase heat to med high and bring soup to a boil. Reduce heat to low, cover with lid, and simmer 35-45 minutes.

serves 8-10