Heat a dutch oven over medium heat. Add the ground beef, stirring & breaking up as it cooks. Continue cooking until cooked through completely, no more pink remaining. Strain the fat, and return the meat to the pot.
Add the onion and pepper, stirring occasionally, and cooking until they've begun to soften.
Stir in the cans of soup. Season the soup with salt & pepper, to taste. Bring the mixture to a boil. Reduce the heat, and let the soup simmer for 30 minutes.
Ladle the soup into bowls, and serve with thick slices of crusty bread.
This recipe can easily be made over a camp fire, or in the slow cooker. Refer to the notes in the post for instructions on those methods!