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An excellent simple, quick, budget-friendly one pot dinner! So hearty and so cozy with floor beef, rice and bell peppers.
When you love stuffed peppers, you’ll love this as a soup. It takes minimal effort and might be made in 45 min begin to end (with more often than not simmering so all of the great flavors can meld collectively).
The ingredient listing can be not very lengthy, with the principle substances as floor beef, onion, bell peppers, and white rice.
Is that this soup freezer-friendly? I’ll say that after some recipe testing, this soup will not freeze nicely with the rice because the rice can turn out to be mushy as soon as thawed and reheated. When you plan to freeze, I like to recommend freezing with out the rice, including it in previous to serving. It can make all of the distinction.
My solely ask is to serve with crusty bread, a lightweight salad, and a sprinkling of mozzarella cheese proper on high.
- 1 tablespoon canola oil
- 1 pound lean floor beef
- 1 medium candy onion, diced
- 1 pink bell pepper, diced
- 1 inexperienced bell pepper, diced
- 4 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon crushed pink pepper flakes
- 2 (14.5-ounce) cans diced tomatoes
- 1 (8-ounce) can tomato sauce
- 3 cups beef broth
- Kosher salt and freshly floor black pepper, to style
- 2 cups cooked white rice
- 2 tablespoons chopped contemporary parsley leaves
Warmth canola oil in a big stockpot or Dutch oven over medium warmth. Add floor beef and prepare dinner till browned, about 3-5 minutes, ensuring to crumble the meat because it cooks; drain extra fats and put aside.
Add onion and bell peppers. Cook dinner, stirring sometimes, till tender, about 3-4 minutes.
Stir in garlic, Italian seasoning and pink pepper flakes till aromatic, about 1 minute.
Stir in diced tomatoes, tomato sauce, beef broth and floor beef; season with salt and pepper, to style. Convey to a boil; cut back warmth and simmer till flavors have blended, about 15-20 minutes.
Stir in rice and parsley till heated via, about 1-2 minutes.