Ingredients
- Ground Beef: 1 pound
- Green Bell Pepper: 1 large, diced
- Onion: 1 medium, chopped
- Garlic: 3 cloves, minced
- Diced Tomatoes: 1 can (14.5 oz)
- Tomato Sauce: 1 can (15 oz)
- Beef Broth: 4 cups
- Cooked White Rice: 1 cup
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Dried Oregano: 1/2 teaspoon
- Paprika: 1/2 teaspoon
- Fresh Parsley: 2 tablespoons, chopped
Instructions
- Preheat Your Equipment: Place a large pot over medium heat and let it warm up for about 2 minutes.
- Combine Ingredients: Add the ground beef to the pot. Break it up with a wooden spoon and cook until browned. Drain excess fat if needed.
- Prepare Your Cooking Vessel: Toss in the chopped onions and diced bell pepper. Sauté for 5 minutes, or until softened. Stir in the minced garlic and cook for 1 more minute.
- Assemble the Dish: Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in the oregano, paprika, salt, and pepper.
- Cook to Perfection: Bring the soup to a boil, then reduce heat and simmer uncovered for 20–25 minutes. Stir occasionally.
- Finishing Touches: Stir in the cooked rice and chopped parsley. Simmer for 5 more minutes to warm everything through.
- Serve and Enjoy: Ladle into bowls, garnish with extra parsley or grated Parmesan if desired.
Notes
- Use lean ground beef to avoid excess grease.
- Add the rice at the end to maintain its texture.
- This soup tastes even better the next day.
- Freeze leftovers in airtight containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
Keywords: pepper soup, easy soup, stuffed pepper soup, ground beef soup, weeknight dinner