Instructions
1. Brown the Beef: In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon. Using a slotted spoon, remove the beef and set it aside on a plate.
2. Sauté the Aromatics: Add the remaining tablespoon of olive oil to the same pot. Add the chopped onion and bell peppers. Cook for 5-6 minutes, until the vegetables have softened. Add the minced garlic and cook for one more minute, until fragrant.
3. Simmer the Soup: Return the browned beef to the pot. Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir in the dried oregano and basil. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 30 minutes to allow the flavors to meld.
4. Add the Rice: While the soup simmers, cook the rice according to package directions. Pro-Tip: For best results with leftovers, stir the cooked rice into individual bowls just before serving. This prevents it from becoming too soft in the stored soup.
5. Serve: Ladle the hot soup into bowls. If you held the rice aside, add a scoop to each bowl. Garnish with shredded cheese and fresh parsley. A dollop of sour cream and a side of crusty bread make it a perfect meal.
Chef’s Tips & Variations
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Meal Prep Friendly: This soup stores beautifully! Keep it in an airtight container in the refrigerator for up to 4 days. Store the soup and rice separately for the best texture.
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Low-Carb Option: Simply omit the rice or replace it with cauliflower rice for a keto-friendly version.
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Leaner Choice: Feel free to substitute ground turkey or chicken for the beef.
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Flavor Boost: Let the finished soup sit off the heat for 10 minutes before serving; it will thicken slightly as it cools.
