Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 cup diced onion
- ½ tablespoon minced garlic
- 2 cups diced red, orange, or yellow bell peppers
- 14.5 oz can petite diced tomatoes
- 15 oz can tomato sauce
- 3 cups water
- 2 cups low sodium beef broth
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 bay leaf
- ¼ teaspoon red pepper flakes
- ⅔ cup long grain white rice
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook for 10 minutes until browned.
- Add onion and garlic, sauté for 2 minutes.
- Stir in bell peppers, tomatoes, water, broth, dried spices, and rice.
- Cover and bring to a boil for 10 minutes, stirring occasionally.
- Reduce heat to medium and cook uncovered for 2 minutes.
- Remove from heat and let sit uncovered for 10 minutes.
- Discard the bay leaf and serve with Parmesan cheese and fresh parsley.
Notes
- The rice absorbs broth as it cooks. Add more broth for leftovers if desired.
- For slow cooker variations, adjust water and rice to prevent overcooking.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop, Instant Pot, Crockpot
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg