Ingredients
Main Ingredients
- 1 pound lean ground beef
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 cups low-sodium beef broth
- 2 cups cooked white or brown rice
Optional Garnishes
- Shaved parmesan
- Roughly chopped fresh parsley
Instructions
- Cook beef: Heat a large pot over medium-high heat. Add the lean ground beef and use a spatula to break it up. Season well with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the beef is fully browned. Drain excess fat and transfer the beef to a paper towel-lined plate. Set aside.
- Cook vegetables: In the same pot, heat the extra virgin olive oil over medium heat. Add the diced yellow onion and diced red and green bell peppers. Sauté for 3 to 4 minutes, stirring frequently, until the vegetables are softened. Add the minced garlic, dried basil, oregano, and thyme, and sauté for an additional 30 seconds to release their aromas.
- Simmer soup: Return the cooked ground beef to the pot. Pour in the two cans of fire-roasted diced tomatoes, one can of tomato sauce, and two cups of low-sodium beef broth. Stir everything to combine well. Cover the pot and bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low and cook uncovered, stirring occasionally, for 20 minutes to let the flavors meld. If you have not yet cooked your rice, you can prepare it during this simmering time.
- Stir in rice and serve: Add the cooked white or brown rice to the soup and stir until evenly incorporated. If you prefer a slightly thinner consistency, add more beef broth as desired. Ladle the soup into bowls and top with a sprinkle of shaved parmesan cheese and freshly chopped parsley, if using, to enhance the flavor and presentation.
Notes
- This soup can be made with either white or brown rice, both work well.
- For a vegetarian version, substitute the ground beef with textured vegetable protein or lentils and use vegetable broth instead of beef broth.
- If you like a spicier soup, add a pinch of red pepper flakes when cooking the vegetables.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- To reduce sodium, use low-sodium or no-salt-added canned tomatoes and broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
