Stuffed Pepper Soup with Beef and Rice
- Total time
- 40 min
- Serves
- 8
- Cuisine
- American
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 1 pound ground sirloin
- salt and pepper (to taste)
- 1 teaspoon dried oregano
- 2 bell peppers (cored, seeded and diced)
- 8 cups beef broth (or broth of choice)
- 14 ounces diced tomatoes
- 1/2 cup long grain enriched white rice (rinsed)
- minced parsley (optional garnish)
Steps
- 1
Heat a large soup pot over medium-high heat and drizzle with olive oil. Add diced onion and minced garlic to the pan and saute until translucent, about 5-6 minutes, stirring frequently.
- 2
Add ground beef to the pan along with dried oregano, salt and pepper to taste. Using a wooden spoon, carefully break up the beef into bite-sized pieces. Continue cooking until beef is browned, about 7-8 minutes.
- 3
Stir in bell peppers to the pan and cook an additional 3-4 minutes. This is a good time to another pinch of salt and pepper.
- 4
Add the broth and tomatoes to the pot then stir well. Bring soup to a boil before adding in the rinsed rice and one more pinch salt and pepper. Reduce heat to low and simmer for 15-20 minutes before serving. Garnish with parsley to serve.
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