Unstuffed Pepper Soup

1 1/2 pounds ground beef
3 large green peppers, chopped
1 large onion, chopped
2 cans (14 1/2 oz each) beef broth
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
1 can 28 oz crushed tomatoes, undrained
1 1/2 cups cooked rice

In a Dutch oven or large saucepan, cook the beef, green peppers and onion, over medium heat until meat is no longer pink; drain.
Stir broth, soup, and tomatoes. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through. Yield: 10 servings.