Ingredients:

  • 1 lb lean ground beef
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 15 oz tomato sauce
  • 14.5 oz diced tomatoes with juices
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp smoked paprika
  • 2 cups cooked long-grain white rice
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. In your large pot over medium high heat, add the 1 lb lean ground beef. Break it up with your spoon. Cook 5-7 minutes until browned and slightly crispy on the edges.
  2. Add the diced yellow onion, green bell pepper, and red bell pepper to the beef. Cook 5 minutes until the onions are translucent and fragrant.
  3. Stir in the 3 cloves of minced garlic, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, and 1/2 tsp smoked paprika. Cook 2 minutes until the tomato paste turns a deep brick red.
  4. Pour in the 1 tbsp balsamic vinegar, using your spoon to scrape up all the brown bits from the bottom.
  5. Pour in the 4 cups beef broth, 15 oz tomato sauce, and 14.5 oz diced tomatoes with their juices.
  6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer 15-20 minutes until the peppers are tender when pierced with a fork.
  7. Stir in the 2 cups of pre cooked white rice. Cook 2-3 minutes until the rice is heated through.
  8. Taste the soup. Add salt and black pepper as needed. Stir in the 1/4 cup fresh parsley.
  9. Turn off the heat and let the soup sit for 5 minutes. This allows the flavors to settle.
  10. Ladle into deep bowls and top with a little extra parsley or a sprinkle of shredded cheese.