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Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 teaspoon dried Italian seasoning
- 1 medium onion, chopped
- 2 large green bell peppers, chopped
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup long-grain white rice
- 4 cups low-sodium beef broth
- 1 (28-ounce) can tomato puree
- 1 (10-ounce) can diced tomatoes with green chiles
- 2 teaspoons Worcestershire sauce
- 1 1/2 cups grated pepper jack cheese
- Fresh parsley, for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and green bell peppers; cook until softened.
- Stir in minced garlic and sauté for another 1-2 minutes.
- Push vegetables aside and add ground beef; season and brown.
- Add rice, broth, tomato puree, diced tomatoes, and Worcestershire sauce; stir and bring to a gentle boil.
- Reduce heat and simmer for 30 minutes, stirring occasionally.
- Stir in grated pepper jack cheese until melted.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
For extra flavor, consider adding spicy diced tomatoes or red pepper flakes.
This soup can be made ahead of time, as flavors deepen after sitting.
Leftover soup can be refrigerated for up to three days or frozen for three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 4
- Sodium: 640
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 22
- Cholesterol: 75