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Soups and Stews | |
| 1 pound Lean Ground Beef 2 tablespoons Olive Oil (divided) add Salt (and freshly ground black pepper) 1 Small Yellow Onion (chopped, 1 cup) 1 cup Red Bell Pepper (chopped, a little over 1/2 of a medium) 1 cup Green Bell Pepper (chopped) 2 cloves Garlic (minced) 2 (14.5 ounces) cans Petite (diced tomatoes) 1 (15 ounce) can Tomato Sauce 1 (14.5 ounce) can Low-Sodium Beef Broth 2 ½ tablespoons Fresh Parsley (chopped, plus more for garnish) ½ teaspoon Dried Basil ½ teaspoon Dried Oregano 1 cup Brown Rice (or uncooked long grain white, I love both options) add Mozzarella Cheese (or cheddar, for serving, optional) | |
| Heat oil in pot or Dutch oven and brown beef. Drain and transfer. Saute veggies. Add in diced tomatoes, tomato sauce, broth, herbs, cooked beef and season with salt and pepper. Bring to a boil then reduce heat, cover and simmer 30 minutes. Prepare rice while soup simmers. Add rice into soup or individual servings, serve with cheese if desired. | |
Unrated | |
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