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Ingredients
Scale
- 3 tablespoons olive oil
- 1 small yellow onion, diced
- 1 green or red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large tomato, diced
- 1 pound ground beef (85/15 recommended)
- 3 cups beef stock
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 2 teaspoons garlic powder
- 1/4 to 1/2 teaspoon black pepper, to taste
- Salt, to taste
- 3/4 cup Jasmine rice
Instructions
- Dice the onion, bell peppers, and tomato.
- Heat olive oil in a Dutch oven over medium heat.
- Sauté diced onions and bell peppers until softened.
- Add diced tomato and cook for an additional 2-3 minutes.
- Add ground beef to the center, cooking until browned.
- Mix in tomato paste, beef stock, oregano, basil, garlic powder, salt, and pepper.
- Simmer the soup on low heat for about 20 minutes.
- Stir in Jasmine rice and cook until tender, about 10-15 minutes.
- Serve hot.
Notes
Adjust seasoning prior to serving to enhance flavors.
Cook rice separately if planning on leftovers to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 360
- Sugar: 4
- Sodium: 700
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 22
- Cholesterol: 70