Pepper and Beef Soup (Print Version)
# Ingredients:
01 -
1 pound of ground beef.
02 -
2 tablespoons of oil.
03 -
Pepper and salt to taste.
04 -
1 chopped yellow onion (about a cup).
05 -
1 cup of diced red bell pepper.
06 -
1 cup of diced green bell pepper.
07 -
2 garlic cloves, finely chopped.
08 -
2 cans (14.5 ounces) diced tomatoes.
09 -
1 can (15 ounces) of tomato sauce.
10 -
1 can (14.5 ounces) of low-sodium beef broth.
11 -
2 1/2 tablespoons of freshly cut parsley.
12 -
1/2 tablespoon of dried basil.
13 -
1/2 tablespoon of dried oregano.
14 -
1 cup of white or brown rice.
15 -
Optional: shredded cheese for topping.
# Instructions:
01 -
Warm up 1 spoon of oil in a large pot. Brown the beef with some pepper and salt. Drain the grease, then set the meat aside on some paper towels.
02 -
Heat the other spoon of oil in the same pot. Cook the onions and peppers for about 3 minutes. Stir in garlic and keep cooking for another 30 seconds.
03 -
Add the meat back into the pot along with the canned tomatoes, broth, sauce, and herbs. Season with salt and pepper to your liking. Bring it to a boil, then lower the heat. Cover it up, let it simmer for 30 minutes, and don’t forget to stir now and then.
04 -
While the pot is simmering, cook the rice following the instructions on its package.
05 -
Stir in the cooked rice. Sprinkle some cheese on top if you’re into that. Garnish with parsley before serving.
# Notes:
01 -
Want stronger taste? Add more herbs or toss in some Italian seasonings.
02 -
For a thicker stew, add more rice. For a soupier texture, stick with less rice.
03 -
Storing extras? Keep the rice apart to keep it fresh longer.