Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 6-8
Category: Soup
Method: Simmering
Cuisine: American
Diet: Gluten-Free (optional)
Ingredients:
- 1 lb lean ground beef
- 2 bell peppers, chopped
- 1 onion, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 cup cooked white or brown rice
- Shredded cheese (cheddar or mozzarella), for serving
Directions:
- Brown the Beef: In a large pot, heat some oil over medium heat. Add the ground beef and cook until browned. Drain the excess fat and transfer the beef to a plate.
- Sauté Vegetables: In the same pot, sauté the chopped bell peppers and onion until tender.
- Combine Ingredients: Add the diced tomatoes, tomato sauce, beef broth, parsley, basil, and oregano to the pot. Return the cooked beef to the pot. Season with salt and pepper to taste.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 30 minutes.
- Cook Rice: While the soup is simmering, prepare the rice according to package instructions.
- Serve: You can either stir the cooked rice directly into the soup or serve it in individual bowls, topped with the soup. Garnish with shredded cheese if desired.
Notes:
- For a gluten-free option, ensure that your beef broth and tomato sauce are gluten-free.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Serve with a side of crusty bread or a fresh salad for a complete meal.