Ingredients:

  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 medium Yellow Onion, chopped finely
  • 3 cloves Garlic, minced
  • 1 lb Lean Ground Beef (85/15 recommended)
  • 1 tsp Salt, plus more to taste
  • ½ tsp Black Pepper, freshly ground
  • 3 cups Mixed Bell Peppers (Red, Yellow, Green), chopped into ½-inch dice
  • 3 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • ½ tsp Dried Basil
  • 1 Tbsp Worcestershire Sauce
  • 1 (28 oz) can Crushed or Diced Tomatoes (undrained)
  • 4 cups Beef Broth (low sodium preferred)
  • 1 Tbsp Granulated Sugar
  • ½ cup Uncooked White Rice (long-grain or Basmati)
  • 2 Tbsp Fresh Parsley, chopped (for garnish/finish)

Instructions:

  1. Heat the oil in a large pot (6-quart Dutch Oven) over medium-high heat until shimmering. Add the chopped yellow onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Add the ground beef, breaking it up with your spoon, and season generously with the measured salt and pepper.
  3. Cook the beef until browned completely (about 8–10 minutes), then carefully drain off any excess grease from the pot.
  4. Stir in the chopped bell peppers and the tomato paste. Cook for 3–5 minutes, stirring frequently, allowing the tomato paste to darken slightly and caramelize.
  5. Add the dried oregano, dried basil, and Worcestershire sauce. Stir well. Pour in a splash of the beef broth and scrape up any browned bits (the 'fond') from the bottom of the pot to deglaze.
  6. Pour in the crushed/diced tomatoes, the remaining beef broth, and the granulated sugar. Bring the mixture to a strong simmer.
  7. Stir in the uncooked white rice.
  8. Reduce the heat to low, cover the pot loosely, and simmer gently for 30 minutes. Stir every 10 minutes to prevent the rice from sticking to the bottom.
  9. After 30 minutes, the rice should be tender and fully cooked. If the soup is too thick, add up to ½ cup of extra broth or water.
  10. Remove the soup from the heat and let it sit, covered, for 5 minutes to allow the flavors to settle.
  11. Taste the soup and adjust the salt, pepper, or sugar as needed. Ladle into bowls and garnish with fresh chopped parsley before serving.