Unstuffed Bell Pepper Soup *

1 Tbsp EVOO 

1/2 cup diced yellow onion

1 green bell pepper, diced

1 red bell pepper, diced

2 garlic cloves, minced

1/2 pound ground beef

1/2 pound mild italian sausage

1.5 Tbsp tomato paste

3/4 tsp salt

1/4 tsp black pepper

1/2 tsp crushed red pepper flakes

15 oz can fire roasted diced tomatoes

15 oz can tomato sauce 

2 cups beef broth

1/2 tsp oregano

1/2 tsp basil

1 cup minute rice

In large pot, heat EVOO over medium high heat.  Add onion, bell peppers, and garlic.  Cook, stirring until tender, about 5 minutes.  Add beef and italian sausage and cook.  Break up meat with spatula and cook until no longer pink, about 5 minutes.  Drain off excess fat.  Add tomato paste, salt, pepper, and red pepper flakes and stir until well combined.  Pour in diced tomatoes, tomato sauce, broth, oregano, basil.  Bring soup to a simmer.  Reduce heat to a light simmer, cover and cook for 15-20 minutes.  Add rice during last 3 minutes of cooking.