Unstuffed Pepper Soup

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low cover and simmer until the rice is tender and liquid has been absorbed 20 to 25 minutes.

Heat a large pot over medium-high heat. Cook and stir beef bell peppers and onion in the hot skillet until browned and crumbly 5 to 7 minutes; drain and discard grease.

Pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces. Bring the soup to a boil reduce heat to medium-low cover the pot and simmer the soup stirring occasionally until the vegetables are tender 30 to 40 minutes.

Stir rice into the soup breaking clumps into individual grains; cook until the rice is hot about 5 minutes.