Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, diced
  • 2 large Green Bell Peppers, diced
  • 1 large Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 lb Ground Beef (or Turkey/Pork mix)
  • 2 Tbsp Tomato Paste
  • 1/2 cup Uncooked Long-Grain White Rice
  • 1 (28 oz) can Diced Tomatoes, undrained
  • 6 cups Beef or Vegetable Broth
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Paprika (Sweet or Smoked)
  • 1 large Bay Leaf
  • Salt, to taste
  • Black Pepper, to taste
  • 1/4 cup Fresh Parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large Dutch oven or stockpot over medium heat. Add diced onion and all bell peppers. Sauté until softened and slightly translucent (about 7–8 minutes).
  2. Add minced garlic and tomato paste to the pot. Cook for 1 minute, stirring constantly, until the paste darkens slightly and becomes fragrant.
  3. Push the vegetables to one side. Add the ground meat to the empty space and brown thoroughly, breaking it up with a spoon into small crumbles. Drain off any excessive grease if necessary.
  4. Stir the browned meat and vegetables together. Add the dried oregano, basil, and paprika. Cook for 30 seconds.
  5. Pour in the canned diced tomatoes (with juices), the beef broth, uncooked rice, salt, pepper, and the bay leaf. Stir well to ensure nothing is sticking to the bottom of the pot.
  6. Bring the mixture to a boil over high heat, then immediately reduce heat to low. Cover loosely and simmer gently for 35–40 minutes.
  7. The soup is ready when the rice is tender and fully cooked through, and the broth has thickened slightly. Remove and discard the bay leaf.
  8. Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish generously with fresh parsley before serving.