Roast Pepper Soup

2 pounds ground beef
1/2 medium onion, chopped
6 cups water
8 teaspoons beef bouillon granules
2 cans (28 ounces each) diced tomatoes, undrained
2 cups cooked rice
2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
3 medium green, sweet red or yellow peppers, seeded and chopped

In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, bouillon, tomatoes, rice and seasonings.

Bring to a boil. Reduce heat; simmer, covered, for 1 hour. Add peppers; cook, uncovered, for 10-15 minutes or until peppers are just tender. Makes 14-16 servings (4 quarts).