Unstuffed Pepper and Beef Soup

Ingredients

1 lb lean ground beef
1 1/2 green, red or yellow peppers, cut into matchstick-thin strips
1 stalk celery
1/2 onion, finely chopped
1 box (90 ml) Beef broth
1 cup canned, diced, drained tomatoes
1/4 cup uncooked regular long-grain white rice
3 TBSP tomato paste
1 tsp Worcestershire sauce
1 clove garlic, finely chopped
1/2 tsp dried thyme leaves, crushed
1/2 tsp ground black pepper

Directions:

cook beef in a large pot over medium-high heat until browned, stirring often. Remove beef, pour off fat and set beef aside. Reduce heat to medium.

Add peppers, celery and onion and cook for about 5 minutes. Return the beef to the pot.

Stir in remaining ingredients. Heat to a boil then reduce heat to low. Simmer for 20 minutes, for 20 minutes.