Winter Beef and Vegetable Soup
Ingredients:
- 1 pound lean ground beef
- 1 (15 oz.) can tomato sauce
- 1 (14.5 oz.) can diced tomatoes with garlic and onions
- 3 cups beef broth
- 1 cup cooked rice
- 1 yellow onion, finely chopped
- 1 green bell pepper, seeds removed, chopped
- 1 red bell pepper, seeds removed, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Optional: grated Parmesan cheese for garnish
- Optional: chopped fresh parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add chopped onion, green bell pepper, and red bell pepper. Sauté until vegetables are softened, about 5-7 minutes.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Push vegetables to the side of the pot and add the lean ground beef. Break up the beef using a spatula and cook until browned and no longer pink.
- Once the beef is browned, stir in the tomato sauce, diced tomatoes, beef broth, dried oregano, and dried basil. Season with salt and pepper to taste.
- Bring the soup to a simmer and let it cook for 15-20 minutes to allow the flavors to meld together.
- Stir in the cooked rice and let the soup simmer for an additional 5 minutes, allowing the rice to heat through.
- Taste the soup and adjust seasoning if necessary.
- Serve the Winter Beef and Vegetable Soup hot, garnished with grated Parmesan cheese and chopped fresh parsley if desired.
