Ingredients

1 lb lean ground beef

2 Tbsp olive oil, divided

Salt and freshly ground black pepper

1 small yellow onion, chopped (about 1 cup)

1 cup chopped red bell pepper (a little over 1/2 of a medium)

1 cup chopped green bell pepper

2 cloves garlic, minced

2 (14.5 oz) cans petite diced tomatoes

1 (15 oz) can tomato sauce

1 (14.5 oz) can low-sodium beef broth

2 1/2 Tbsp chopped fresh parsley, plus more for garnish

1/2 tsp dried basil

1/2 tsp dried oregano

1 cup uncooked long grain white or brown rice

Cheddar or mozzarella cheese, for serving (optional)

Instructions

Step 1: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the ground beef, season with salt and pepper, and cook, stirring occasionally and breaking up the meat, until browned. Drain the beef and transfer it to a plate lined with paper towels; set aside.

Step 2: In the same pot, heat the remaining 1 tablespoon of olive oil. Add the chopped onion, red bell pepper, and green bell pepper. Sauté for about 3 minutes until softened, then add the minced garlic and cook for an additional 30 seconds.

Step 3: Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in the chopped parsley, dried basil, dried oregano, and the cooked beef. Season with salt and pepper to taste. Bring the mixture to a light boil, then reduce heat to low, cover, and let it simmer for 30 minutes, stirring occasionally.

Step 4: While the soup simmers, cook the rice according to the package instructions. When the soup is done simmering, stir in your desired amount of cooked rice.

Step 5: Serve the soup warm, topped with shredded cheddar or mozzarella cheese if desired, and garnish with fresh parsley.

Tips & Variations

For a vegetarian version, substitute ground beef with cooked lentils or plant-based crumbles.

Try using quinoa or cauliflower rice as a low-carb alternative to white or brown rice.

Add a pinch of red pepper flakes for a subtle spicy kick.

Fresh herbs like basil and oregano can be used instead of dried for a brighter flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened too much. For longer storage, freeze the soup for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup in advance?

Yes, this soup tastes even better the next day as the flavors meld. Prepare it ahead of time and refrigerate overnight before reheating and serving.

Do I have to use rice in the soup?

No, rice adds texture and heartiness but you can omit it or substitute with other grains like quinoa or barley, or even keep the soup grain-free if preferred.