Description
This comforting and hearty soup is packed with the flavors of stuffed bell peppers, featuring ground beef, rice, tomatoes, and peppers in a rich, savory broth. A perfect dish for cool weather.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- 1 cup cooked rice
- Salt and pepper to taste
Instructions
- Cook the Beef: In a large pot, brown the ground beef over medium heat, breaking it apart as it cooks.
- Add Vegetables: Add the diced onion, green bell pepper, red bell pepper, and garlic to the pot. Cook until the vegetables are softened, about 5-7 minutes.
- Simmer the Soup: Stir in the diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a simmer over medium heat.
- Add Rice: Stir in the cooked rice and season with salt and pepper to taste.
- Cook and Serve: Let the soup simmer for 20-30 minutes, allowing the flavors to meld together. Serve hot.
Notes
- You can adjust the spice level by adding some chili flakes or diced jalapeños to the soup.
- To make this soup lighter, substitute ground turkey for the beef.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes