Ingredients
- 1 lb (450 g) lean ground beef
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2–3 cloves garlic, minced
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 can (15 oz / 425 g) tomato sauce
- 4 cups beef or chicken broth
- 1 cup cooked rice or ½ cup uncooked rice
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp salt, or to taste
- ½ tsp chili flakes, optional
- 1 tbsp Worcestershire sauce, optional
- 1–2 tbsp chopped fresh parsley
Instructions
- Brown the beef: Heat oil in a large pot. Add ground beef and cook for 5–7 minutes, breaking it apart, until browned. Drain excess fat if needed.
- Add vegetables: Stir in onion and bell peppers. Cook for 4–5 minutes until slightly softened.
- Add garlic & seasoning: Add garlic, paprika, Italian seasoning, black pepper, salt, and chili flakes. Cook for 30–60 seconds.
- Make the soup: Add diced tomatoes, tomato sauce, broth, and Worcestershire sauce. Stir well.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes.
- Add rice: Stir in cooked rice and simmer another 5 minutes. If using uncooked rice, add it earlier and simmer according to the rice’s cooking time.
- Finish: Taste and adjust salt and pepper. Garnish with fresh parsley.
- Serve hot with crusty bread or a simple side salad.
Nut & Allergen Info
- Nuts: No nuts in the basic recipe.
- Peanuts: None.
- Dairy: Naturally dairy-free.
- Gluten: Can be gluten-free, but check the labels on broth and Worcestershire sauce.
- Egg: None.
- Soy: None in the basic recipe.
- Important: If using packaged broth, seasoning, or Worcestershire sauce, check the label for allergens.
Approximate Nutrition
Per serving (6 servings, using lean beef and cooked rice):
- Calories: ~330–380 kcal
- Protein: ~23–27 g
- Carbohydrates: ~30–35 g
- Fat: ~12–15 g
- Fiber: ~4–5 g
- Sodium: ~700–1,000 mg, depending on broth and added salt
Nutrition is approximate and will vary with the exact ingredients and brands used.