1In a large stock pot, brown ground meat. Drain fat and add peppers and onion. Cook until onion is translucent, not letting it brown.
2Add tomatoes, soup + 2 cans of water, broth, seasonings and salt/pepper. Cover and simmer for 30 minutes until peppers are tender. (Taste and see if it needs more flavor; if so, add more of each seasoning and more beef broth.)
3In another saucepot, boil 2 cups of water; add rice. Cook until rice is tender and then add to soup**.
Heat soup thoroughly and serve immediately -- **or put rice in a bowl and add soup on top.