Description
This vibrant soup pairs aromatic bell peppers and tender beef with rice simmered in savory broth, crowned with melted cheddar and parsley.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 bell peppers assorted colors chopped
- 2 garlic cloves minced
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup long grain white rice uncooked
- 14.5 ounce can diced tomatoes
- 4 cups beef broth
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and bell peppers and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the ground beef and cook until browned, breaking it up with a spoon.
- Season with salt, black pepper, dried oregano, and dried basil.
- Stir in the rice, diced tomatoes, and beef broth and bring to a boil.
- Reduce the heat to low and simmer, uncovered, until the rice is tender, about 20 minutes.
- Serve the soup hot, garnished with shredded cheddar cheese and chopped parsley.
Notes
- You can substitute ground turkey for beef.
- For a vegetarian version, omit the meat and use vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Freeze individual portions for up to 3 months.