Hearty Pepper Soup (Print Version)
# Ingredients:
01 -
1 pound of ground beef, lean.
02 -
2 tablespoons olive oil, divided.
03 -
Pinch of salt and some black pepper.
04 -
One small yellow onion, diced.
05 -
One red bell pepper, diced.
06 -
One green bell pepper, diced.
07 -
Two garlic cloves, finely chopped.
08 -
2 cans diced tomatoes (14.5 oz each).
09 -
1 can tomato sauce (15 oz).
10 -
1 can low-sodium beef broth (14.5 oz).
11 -
2 1/2 tablespoons chopped parsley, with extra for garnish.
12 -
1/2 teaspoon basil, dried.
13 -
1/2 teaspoon oregano, dried.
14 -
A cup of white or brown rice, uncooked.
15 -
Shredded mozzarella or cheddar for topping (optional).
# Instructions:
01 -
Put one tablespoon of oil in a big pot over medium heat. Add meat and season with a pinch of salt and some pepper. Break it into small bits while browning. Drain it on a plate lined with paper towels.
02 -
Pour in the remaining tablespoon of oil. Toss in chopped onion and both bell peppers. Let them cook for about 3 minutes, then toss in garlic and stir for another 30 seconds.
03 -
Throw in the diced tomatoes, tomato sauce, beef stock, seasonings, and the browned beef. Add some salt and pepper if needed. Get it to a gentle boil, then lower the heat. Cover and let it simmer for half an hour, stirring here and there.
04 -
At the same time, cook your rice as it says on the package.
05 -
When the soup's all done, mix in as much rice as you prefer. Dish it out hot with a sprinkle of cheese and fresh parsley, if you'd like.
# Notes:
01 -
Love bold flavors? Double the seasonings or swap for 2 teaspoons of Italian herbs.
02 -
Adjust the amount of rice to get the thickness you prefer.
03 -
For leftovers, keep the rice separate so it keeps its texture.