- 1 cup bell peppers, diced (any color you prefer)
- 1 can (15 oz) diced tomatoes
- 4 cups beef broth
- 1 cup uncooked rice (white or brown)
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, for garnish
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Chopping board
- Measuring cups and spoons
Step-by-Step Instructions
When I start making this soup, I first grab my large pot and heat it over medium heat. I add the ground beef and cook it until it’s browned, which usually takes about 5-7 minutes. The moment the beef hits the pan, my kitchen starts to smell amazing, and I can hardly wait for the flavors to meld. It’s essential to break up the meat as it cooks to ensure it browns evenly. I learned the hard way that if you don’t do this, you’ll end up with clumps.
Next, I throw in the diced onion and garlic, stirring until they soften—about 3-4 minutes. Once the onions become translucent and fragrant, I add in the bell peppers. I love using a mix of colors because it makes the dish vibrant and more appetizing. The sautéing process never ceases to fill my home with warmth; it feels like I’m preparing something special, even if it’s just for myself on a weeknight!
After everything has gotten cozy in the pot, I pour in a can of diced tomatoes and the beef broth. This is where things really start to come together. I stir in the uncooked rice, paprika, and Italian seasoning. I’ve made this soup with all sorts of rice, but I find that uncooked rice absorbs the flavors beautifully as it cooks in the broth. Just be sure to simmer it low and slow to prevent overcooking the rice—trust me, nobody wants mushy rice floating around in their soup. (See the next page below to continue…)