Ingredients
- 16 ounces lean ground beef
- 1 small onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 can diced tomatoes (14 1/2 ounces) with juices
- 1 can tomato sauce (15 ounces)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 3/4 teaspoon garlic salt
- 4 teaspoons Worcestershire sauce
- 1/2 teaspoon black pepper
- 3 cups beef broth
- 2 cups cooked white rice
- Fresh parsley chopped, for garnish
- Shredded mozzarella cheese for garnish
Instructions
- In a skillet over medium heat, brown the lean ground beef until it is no longer pink. Drain excess fat.
- Add the diced onion and both bell peppers to the skillet. Sauté for about 3 minutes until they start to soften.
- Transfer the beef and vegetables to your Crock-Pot. Stir in the diced tomatoes, tomato sauce, oregano, Italian seasoning, garlic salt, Worcestershire sauce, black pepper, and beef broth.
- Cover and cook on low heat for 6 hours so the flavors meld together.
- About 30 minutes before serving, stir in the cooked white rice and let it heat through. Adjust seasonings if needed.
- Ladle the soup into bowls and garnish with a sprinkle of fresh parsley or cheese if desired.