Winter Beef and Vegetable Soup

Winter Beef and Vegetable Soup


  • 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


  1. 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.
  2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. 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.
  4. 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.
  5. Bring the soup to a simmer and let it cook for 15-20 minutes to allow the flavors to meld together.
  6. Stir in the cooked rice and let the soup simmer for an additional 5 minutes, allowing the rice to heat through.
  7. Taste the soup and adjust seasoning if necessary.
  8. Serve the Winter Beef and Vegetable Soup hot, garnished with grated Parmesan cheese and chopped fresh parsley if desired.

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