Ingredients
• 1 lb ground beef (or ground turkey, chicken, or plant-based alternative)
• 1 tbsp olive oil
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1 large red bell pepper (diced)
• 1 large green bell pepper (diced)
• 1 (14.5 oz) can diced tomatoes (with juice)
• 1 (15 oz) can tomato sauce
• 1 (32 oz) carton beef or chicken broth
• 1 cup cooked white or brown rice
• 1 tsp Italian seasoning
• 1 tsp paprika
• 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce (optional, for depth of flavor)
• Chopped fresh parsley (for garnish)
Instructions
1. Cook the Meat
• Heat olive oil in a large pot over medium heat.
• Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess fat and set aside.
2. Sauté the Vegetables
• In the same pot, add the onion and cook for 2-3 minutes until softened.
• Stir in the garlic and cook for another minute until fragrant.
• Add the diced bell peppers and sauté for 3-4 minutes.
3. Combine Ingredients
• Return the cooked ground beef to the pot.
• Stir in the diced tomatoes, tomato sauce, beef or chicken broth, Italian seasoning, paprika, salt, and black pepper.
• Add Worcestershire sauce, if using.
4. Simmer the Soup
• Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes to allow the flavors to meld together.
5. Add the Rice
• Stir in the cooked rice and let it heat through for 5 minutes.
6. Taste and Adjust
• Taste the soup and adjust the seasoning if needed.
7. Serve
• Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Optional Toppings:
• Shredded cheddar or mozzarella cheese
• Croutons or crushed crackers
• A dollop of sour cream
This soup is like a warm hug in a bowl and perfect for chilly days! Let me know if you’d like tips for variations!