Ingredients
Scale
- 1 pound lean ground beef
- 2 large bell peppers (1 green, 1 red), chopped into bite-sized pieces
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes (do not drain)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 2 cups cooked white or brown rice
- Fresh parsley for garnish (optional)
Instructions
- Place a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until it is completely browned and no longer pink. Break the meat into small crumbles as it cooks.
- Drain any excess grease from the pot to keep the soup light and flavorful.
- Add the chopped bell peppers and diced onion to the pot with the beef. Sauté for about 5 to 7 minutes until the vegetables are tender.
- Stir in the minced garlic and cook for just 1 minute until you can smell the aroma.
- Pour in the beef broth, tomato sauce, and the can of diced tomatoes with their juices. Stir well to combine.
- Add the dried oregano, dried basil, salt, and black pepper. Stir again to distribute the spices.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 30 minutes. This allows the peppers to become very soft and the flavors to deepen.
- Stir in the cooked rice during the last 5 minutes of simmering. This ensures the rice is heated through without becoming too mushy.
- Taste the soup and add more salt or pepper if needed. Ladle the hot soup into bowls and garnish with fresh parsley if you like.
- Cook Time: Not specified