Ingredients
- For the Soup:
- 1 lb lean ground beef
- 2 tablespoons olive oil (divided)
- Salt and freshly ground black pepper (to taste)
- 1 small yellow onion (chopped, about 1 cup)
- 1 cup chopped red bell pepper (a little over 1/2 of a medium pepper)
- 1 cup chopped green bell pepper
- 2 cloves garlic (minced)
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low-sodium beef broth
- 2 1/2 tablespoons chopped fresh parsley (plus more for garnish)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 cup uncooked long-grain white or brown rice (both options work well)
- Optional for Serving:
- Cheddar or mozzarella cheese (optional, for serving)
Instructions
- Cook the Beef: In a large pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add the ground beef, season with salt and pepper, and cook, stirring occasionally and breaking up the beef, until browned. Drain the beef and transfer it to a plate lined with paper towels. Set aside.
- Sauté Vegetables: Heat the remaining 1 tablespoon of olive oil in the same pot. Add the onion, red bell pepper, and green bell pepper. Sauté for 3 minutes. Add the garlic and sauté for another 30 seconds.
- Make the Soup: Add the diced tomatoes, tomato sauce, beef broth, parsley, basil, oregano, and the cooked beef to the pot. Season with salt and pepper to taste. Bring to a light boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Prepare the Rice: While the soup is simmering, prepare the rice according to the package directions.
- Finish the Soup: Once the soup has simmered, stir in the cooked rice to your desired consistency.
- Serve: Serve the soup warm, topped with optional cheese and garnished with fresh parsley.
Notes
- For a spicier version, add red pepper flakes or a dash of hot sauce to the soup.
- Top with a dollop of sour cream or a sprinkle of Parmesan cheese for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 860mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 60mg
