Ingredients
- 1 lb lean ground beef
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 1 small yellow onion chopped
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 cloves garlic
- 2 cans (14 1/2 oz) petite diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (14 1/2 oz) low-sodium beef broth
- 2 1/2 tbsp chopped fresh parsley (optional)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 cup uncooked long grain white or brown rice
- cheddar or mozzarella cheese (optional)
Steps
- Heat the olive oil in a large pot over medium heat, then cook the beef for 8 minutes until it reaches 160°F.
- Add the onion, red pepper, green pepper, and garlic, then cook for 7 minutes.
- Stir in the diced tomatoes, tomato sauce, beef broth, basil, oregano, salt, and pepper.
- Bring the soup to a boil, then simmer uncovered for 15 minutes.
- Stir in the uncooked white rice, cover the pot, and simmer for 20 minutes until the rice is tender.
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