Pepper and Beef Soup (Print Version)
# Ingredients:
01 -
1 yellow onion, chopped (1 cup).
02 -
1 cup green bell pepper, diced.
03 -
1 cup red bell pepper, diced.
04 -
2 garlic cloves, minced small.
05 -
2 cans (14.5 oz each) chopped tomatoes.
06 -
1 can (15 oz) tomato sauce.
07 -
1 lb ground beef.
08 -
2 tablespoons oil.
09 -
1 can (14.5 oz) low-sodium beef stock.
10 -
Salt and cracked black pepper.
11 -
1/2 teaspoon dried oregano.
12 -
1/2 teaspoon dried basil.
13 -
2 1/2 tablespoons fresh parsley, chopped.
14 -
1 cup rice (brown or white).
15 -
Shredded cheese for topping, optional.
# Instructions:
01 -
Warm 1 tablespoon of oil in a large pot. Brown the beef with some salt and pepper. Get rid of excess fat, then set it aside on paper towels.
02 -
Heat the remaining oil in the pot. Toss in the onion and peppers, cooking them for about 3 minutes. Add garlic next and stir for 30 seconds.
03 -
Pour in the diced tomatoes, tomato sauce, broth, and the cooked beef. Add the seasonings to your liking. Bring it to a boil, then lower the heat and cover. Let it cook gently for half an hour. Stir every so often.
04 -
Follow the package steps to make the rice while the soup gently simmers.
05 -
Stir in the cooked rice. If you'd like, sprinkle cheese on top and garnish with some fresh parsley.
# Notes:
01 -
Want stronger flavors? Add twice the herbs or mix in some Italian seasoning.
02 -
Use less rice for a soupier texture or more rice to make it hearty.
03 -
Keeping leftovers? Keep the rice separate so it stays nice.