2 pounds lean ground beef

8 cups beef broth

2 (14 ounce) cans diced tomatoes, undrained

2 cups cooked rice

2 green bell peppers, chopped

1 onion, diced

2 cloves garlic, minced

1/4 cup brown sugar

2 teaspoons salt

1 teaspoon pepper

1 tablespoon Worcestershire sauce

In a large skillet, brown beef with onion and garlic until beef is no longer pink. Drain grease from beef and dump into a large stock pot. Place stock pot on stovetop and add remaining ingredients. Turn heat up to medium high and bring soup to a boil. Reduce heat to low, cover with lid, and simmer for 35-45 minutes.