Pepper and Beef Soup (Print Version)
# Ingredients:
01 -
1 pound of minced beef.
02 -
2 tablespoons of cooking oil.
03 -
Pepper and salt to taste.
04 -
1 chopped yellow onion (about a cup).
05 -
1 cup diced red bell pepper.
06 -
1 cup diced green bell pepper.
07 -
2 finely chopped garlic cloves.
08 -
2 cans (14.5 ounces each) of diced tomatoes.
09 -
1 can (15 ounces) of tomato purée.
10 -
1 can (14.5 ounces) low-salt beef stock.
11 -
2 1/2 tablespoons of freshly chopped parsley.
12 -
1/2 tablespoon of dried basil.
13 -
1/2 tablespoon of dried oregano.
14 -
1 cup uncooked rice (brown or white).
15 -
Optional: grated cheese for topping.
# Instructions:
01 -
Start by warming a tablespoon of oil in a large pot. Toss in the beef with some pepper and salt. Cook until browned. Drain the excess fat and set the beef on paper towels.
02 -
Pour in the other tablespoon of oil into the same pot. Stir in the onions and peppers, letting them soften for about 3 minutes. Add garlic and cook for another 30 seconds.
03 -
Combine diced tomatoes, tomato purée, beef stock, cooked beef, and the herbs. Season with more salt and pepper if needed. Allow the mix to boil, then reduce to a low simmer. Cover it up and let it cook for 30 minutes, stirring once in a while.
04 -
Cook your rice following the instructions on the package while the soup finishes cooking.
05 -
Add the cooked rice to the soup and stir. Sprinkle with grated cheese or extra parsley if you like and serve it up hot.
# Notes:
01 -
Boost the flavor by doubling the herbs or adding an Italian seasoning blend.
02 -
For a thicker mix, use more rice. For a soupier version, go light on rice.
03 -
Saving leftovers? Store the rice separately to keep it fresh longer.