Pepper and Beef Soup (Print Version)
# Ingredients:
01 -
1 cup rice (white or brown).
02 -
1 cup green pepper, chopped up.
03 -
1 yellow onion, diced (1 cup).
04 -
Salt and black pepper.
05 -
1 lb ground beef.
06 -
2 garlic cloves, finely chopped.
07 -
1 cup red pepper, chopped up.
08 -
2 spoons of oil.
09 -
1/2 spoon dried basil.
10 -
2 cans (14.5 oz) diced tomatoes.
11 -
1/2 spoon dried oregano.
12 -
1 can (15 oz) tomato sauce.
13 -
2 1/2 spoons fresh parsley, minced.
14 -
1 can (14.5 oz) reduced-salt beef broth.
15 -
Shredded cheese for topping if desired.
# Instructions:
01 -
In a big pot, heat 1 spoon of oil. Toss in the beef, season with salt and pepper, and cook until browned. Drain the grease and place the meat on a paper towel-lined plate.
02 -
Add the other spoon of oil to the pot. Toss in the onions and peppers, cooking for about 3 minutes. Toss in the garlic and cook for just 30 seconds.
03 -
Pour in the diced tomatoes, tomato sauce, broth, seasonings, and cooked beef. Adjust salt and pepper to your liking. Bring it to a simmer, then reduce the heat. Cover and let it gently bubble for 30 minutes, stirring now and then.
04 -
While the soup cooks, prepare your rice by following the directions on its box.
05 -
Stir in the cooked rice. Sprinkle cheese on top if you'd like, then finish it off with a little more parsley.
# Notes:
01 -
Want to boost flavor? Add extra herbs or toss in some Italian seasoning.
02 -
Less rice keeps it brothy, more rice makes it thicker.
03 -
Planning to save some? Keep the rice separate so it doesn't soak up all the liquid.