Stuffed Bell Pepper Soup

3/4 lb lean ground sausage
2 medium green bell peppers, diced
1 medium yellow onion, diced
2 - 14 oz cans low sodium diced tomatoes, undrained
1 - 15 oz can no salt added tomato sauce
3 cups low sodium beef broth
1 cup long grain white rice
3 Tbsp Italian seasoning

I would not recommend cooking the rice in the soup directly as it tends to become mushy and change the consistency of the soup, especially leftovers when stored.

1. Brown sausage in skillet; drain.

2. Combine all ingredients, except rice, in slow cooker.

3. Cover and cook on low for 8 hours.

4. Cook rice according to package directions.

5. Evenly distribute rice among 8 bowls and top with hot soup. Serve immediately.

Serving Size: Makes 8 servings