Stuffed Pepper Soup

3-4 boneless chicken breasts, cooked and shredded
3 cans beef broth (reduced sodium)
2 cans vegetable broth (reduced sodium)
2 cans diced tomatoes (reduced sodium)
1 can tomato sauce (reduced sodium)
3-4 bell peppers, chopped
4-5 celery stalks, chopped
1 large onion, chopped
1 can black beans (reduced sodium)
2 tbs oregano
2 tbs basil
2 tbs red pepper (optional)
2 tsp red pepper flakes (optional)
1.5 cups brown rice

You can omit the chicken for a vegetarian version or add ground beef, chicken or turkey as a substatute. If you don't like spicy things don't add the red pepper or red pepper flakes

Combine all but rice in a large pot. Bring to a rolling boil. Add rice and return to boil. Boil about 5 minutes, turn off heat and cover.

Serving Size: makes about 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user JCLARKSON31.