Ingredients
- 2 tablespoons olive oil divided
- 1 pound lean ground beef
- Salt and freshly ground black pepper to taste
- 1 small yellow onion chopped
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 4 cloves garlic minced
- 2 cans cans petite diced tomatoes (14 1/2 ounces each) undrained
- 1 can tomato sauce (15 ounces)
- 1 can low-sodium beef broth (14 1/2 ounces) plus more, if needed
- 1/2 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 3 tablespoons chopped fresh parsley plus extra, for garnish
- 1 cup uncooked long grain white or brown rice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it into small pieces. Drain any excess fat and set the beef aside.
- In the same pot, add the remaining olive oil. Add the chopped onion, red bell pepper, and green bell pepper. Sauté for about 3-4 minutes until they start to soften. Then add the minced garlic and cook for 30 seconds.
- Return the beef to the pot. Stir in the diced tomatoes, tomato sauce, and beef broth. Add the dried basil, dried oregano, and chopped parsley. Bring the mixture to a gentle boil, reduce the heat to low, cover, and simmer for 30 minutes.
- While the soup simmers, cook the rice separately according to the package instructions.
- Stir the cooked rice into the soup. If the soup is too thick, add another splash or two of broth until it reaches your desired consistency. Adjust salt and pepper to taste. Mix in the Worcestershire and hot sauce. Serve hot and garnish with extra fresh parsley, if desired.
