Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef I use 90% lean
- 3/4 cup chopped onion
- 1 1/2 teaspoons garlic minced
- salt and pepper to taste
- 1 red bell pepper cut into 1/2 inch pieces
- 1 green bell pepper cut into 1/2 inch pieces
- 1 14.5 ounce can petite diced tomatoes
- 1 15 ounce can tomato sauce
- 1 14.5 ounce can beef broth
- 2 teaspoons Italian seasoning
- 2 cups cooked white rice
- 2 tablespoons chopped parsley
Instructions
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Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula (approximately 5-6 minutes).
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Add the onion to the pot and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
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Season the beef and onion mixture with salt and pepper.
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Add the bell peppers to the pot and cook for 2-3 minutes.
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Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot; bring to a simmer.
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Cook for 15-20 minutes or until peppers are tender.
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Stir in the rice and season the soup with salt and pepper to taste as desired. Sprinkle with parsley and serve.