Description
A warming and filling beef and vegetable soup, perfect for cold days.
Ingredients
Scale
- 1 lb lean ground beef
- 3 cups diced mixed bell peppers (red, yellow, green)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 14 oz canned diced tomatoes (with juices)
- 4 cups low-sodium vegetable broth
- 1 cup uncooked white or brown rice
- 2 tsp Italian herbs (oregano and basil mix)
- Salt & pepper to taste
Instructions
- Heat a large pot over medium heat and drizzle with olive oil. Sauté chopped onions until translucent.
- Add ground beef and cook until browned, breaking it apart with a spoon.
- Stir in diced bell peppers and minced garlic; cook for 3-4 minutes until softened.
- Pour in canned tomatoes and vegetable broth; bring to a gentle simmer.
- Mix in uncooked rice along with Italian herbs, salt, and pepper. Simmer for 20-25 minutes until rice is tender.
- Adjust seasoning to taste before serving hot.
Notes
- This soup can be made ahead and stored in the fridge for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg