Pepper Soup

 

2 lb. ground meat, cooked and drained

28-30 oz. tomato sauce

28 oz. diced tomatoes (I use one quart of home-canned stewed tomatoes)

2 C. cooked rice

2 C. green, red, or yellow pepper, chopped (I use more)

2 beef bouillon cubes

1/4 C. brown sugar

2 tsp. salt

1 tsp. pepper

Combine all in CP.  Cover and cook on low for 6-8 hours or on high for 4 hours.