Equipment Needed
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or sturdy spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Can opener
Step-by-Step Instructions
I always start by prepping my vegetables. There’s something therapeutic about dicing the crisp bell peppers into uniform pieces and finely chopping the onion. I mince the garlic last so its potent fragrance doesn’t overwhelm everything else. Then, in my large Dutch oven, I heat the olive oil over medium-high heat. When it shimmers, I add the ground beef, breaking it up with my wooden spoon. I season it generously with a big pinch of salt and pepper right at this stage. I let it cook, undisturbed for a minute or two, to get a good sear and develop flavor, then continue breaking it up until it’s just browned through—no need to cook it completely dry.
Once the beef is browned, I use a slotted spoon to transfer it to a bowl, leaving the precious drippings behind. This is where the magic starts. Into those beefy drippings, I add the chopped onion and diced bell peppers. The sizzle is so satisfying. I cook them, stirring occasionally, for about 6-8 minutes, until the onions are translucent and the peppers have softened slightly. They should smell incredibly sweet. Then, I add the minced garlic and cook for just one more minute until fragrant—any longer and it can burn and turn bitter.
Now, it’s time to build the soup. I return the browned beef to the pot. Then, I pour in both cans of diced tomatoes with their juices, the can of tomato sauce, and the beef broth. I add the dried oregano and paprika, and give everything a good stir. I bring the pot to a lively boil. Once it’s bubbling, I stir in the uncooked rice. This is key: I add the rice directly to the simmering broth. I’ve tried cooking it separately, but letting it cook in the soup itself allows it to absorb all that incredible flavor and thicken the broth perfectly.(See the next page below to continue…)