From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Warm olive oil in a dutch oven or large pot over medium heat. Add ground beef and cook until browned, breaking up into small pieces as it cooks.
2
Add the chopped onion and bell peppers, and cook until softened.
3
Stir in diced tomatoes with juices, tomato sauce, broth, and seasoning.
4
Bring soup to a boil then reduce heat to low and let simmer for about 20 minutes. As the soup simmers, cook rice according to package instructions or in a rice cooker.
5
Serve warm soup over cooked rice. Store leftovers separately in the fridge for 3-4 days or in the freezer for up to 3 months.
My Calorie Intake
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Tips & Tricks (5)
- Brown the Beef Properly 🍖Break the ground beef into small chunks and let them sit undisturbed for 2-3 minutes per side to develop a deep golden crust, enhancing the soup's savory depth.
- Caramelize Your Onions First 🧅Cook diced yellow onions slowly over medium heat for 5-7 minutes until translucent and slightly golden before adding other ingredients to build a rich flavor foundation.
- Toast Spices in Oil 🌶️Bloom your Italian seasoning, paprika, and garlic powder in the hot oil for 30 seconds before adding liquids to unlock their full aromatic potential and prevent raw spice flavors.
- Rice Timing Technique 🍚Add white rice directly to the broth rather than pre-cooking it, and simmer for 15-18 minutes so it absorbs the savory beef and tomato flavors while achieving perfect texture.
- Balance Acidity with Finishing Touches 🍅Taste the soup before serving and add a pinch of sugar if tomato sauce tastes too acidic, then finish with fresh cracked pepper and a drizzle of quality olive oil for brightness.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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