Ingredients
- 2 pounds ground beef
- 2 bell peppers, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes (with juices)
- 1 (8-ounce) can tomato sauce
- 4 cups beef broth
- 1/2 cup uncooked long-grain white rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika (optional)
- 1 cup shredded cheddar cheese (for topping)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- In a large pot over medium-high heat, brown the ground beef until fully cooked. Drain excess fat if needed.
- Add onion and garlic, cooking until the onion is translucent (about 3–4 minutes).
- Stir in bell peppers, salt, pepper, oregano, and paprika (if using). Cook for 2–3 minutes until peppers start to soften.
- Add diced tomatoes (with juices), tomato sauce, and beef broth. Stir well.
- Bring to a boil, then stir in uncooked rice. Reduce heat to medium-low, cover, and simmer for 25–30 minutes or until rice is tender.
- Taste and adjust seasoning if needed. Add more broth if a thinner soup is desired.
- Ladle into bowls, top with shredded cheddar cheese, and garnish with fresh parsley if desired.
Notes
- Use less broth or simmer uncovered to make the soup thicker.
- Substitute ground beef with lentils or mushrooms for a vegetarian version.
- Use brown rice, adjusting cook time and broth amount as needed.
- Check labels to ensure all ingredients are gluten-free if needed.
- Double the recipe for larger gatherings—just use a big enough pot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg
