Beef, Rice & Bell Pepper Tomato Soup

Serves: 6
Prep: 10 minutes
Cook: 35–40 minutes

Ingredients

• 1 lb (450 g) ground beef
• 1 cup long-grain white rice, rinsed
• 1 large red bell pepper, cut into chunks
• 1 large green bell pepper, cut into chunks
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14–15 oz / 400 g) diced tomatoes
• 1 can (8 oz / 225 g) tomato sauce
• 4 cups (950 ml) beef broth
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp Italian seasoning
• ½ tsp smoked paprika, optional
• ½ tsp salt, plus more to taste
• ½ tsp black pepper
• 1 tbsp olive oil, if needed
• 1 tsp Worcestershire sauce, optional
• Pinch of red pepper flakes, optional

Method

1. Brown the beef
   Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until nicely browned, breaking it into small chunks. Drain excess grease if necessary.
2. Cook the vegetables
   Add the onion and bell peppers. Cook for about 5 minutes, then add the garlic and cook for another 30 seconds.
3. Build the tomato base
   Stir in the tomato paste, paprika, Italian seasoning, smoked paprika, salt and pepper. Cook for 1 minute.
4. Add liquids
   Add the diced tomatoes, tomato sauce and beef broth. Stir in Worcestershire sauce if using.
5. Add the rice
   Bring to a boil, then stir in the rinsed rice. Reduce heat to low, cover, and simmer for 18–22 minutes, stirring occasionally, until the rice is tender.
6. Adjust
   Taste and add more salt, pepper or red pepper flakes as needed. If it becomes too thick, add another ½–1 cup of broth.