CP Stuffed Pepper Soup

5 quarts                                                                                                                      
1/2 lb ground beef       AND    1/2 lb. ground sausage
1 large onion, diced
2 large stalks celery, diced
4 cloves fresh garlic (I used six!), peeled and minced
2 large green peppers  ribs and seeds removed, diced
1 (14.5oz) diced fire-roasted tomatoes
1 small can tomato paste
8-12 cups beef broth (start with 2 quarts, add as needed
4 teaspoons beef soup base/bouillon
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1/2 teaspoon black pepper (up to one full teaspoon, to taste)
pinch of red pepper flakes, to taste
2 tablespoons Italian seasoning
2 bay leaves
1 cup rice (I used a brown/wild rice blend)
1/2 cup chopped fresh parsley
In a large skillet, brown the ground beef and sausage with the diced onion and celery. when the meat has cooked through and the vegetables are tender, add the minced garlic. Cook for another minute or so. Place this mixture in the crock pot along with all of the rest of the ingredients, except the parsley. Cook for 8-10 hours on low, or until rice is sufficiently tender. Remove the bay leaves, add the fresh parsley, and correct seasonings before serving.