Ingredients
Scale
- 1 tbsp olive oil
- 1½ lbs (680g) ground beef (85/15)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 bell peppers (any color), diced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 4 cups beef broth
- ¾ cup uncooked long-grain white rice (or brown rice—adjust cook time)
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp Worcestershire sauce
- Salt & black pepper to taste
- Optional: ½ tsp red pepper flakes for heat
For garnish:
- Shredded cheddar or Parmesan cheese
- Fresh parsley or cilantro
- Sour cream
Instructions
- Brown beef: In a large pot or Dutch oven, heat olive oil over medium-high. Add ground beef and onion; cook 5–6 min until beef is browned and onion is soft. Drain excess fat if needed.
- Sauté veggies: Stir in garlic and bell peppers; cook 3–4 min until slightly softened.
- Simmer: Add diced tomatoes, tomato sauce, beef broth, rice, paprika, oregano, Worcestershire, salt, and pepper. Bring to a boil.
- Cook: Reduce heat to low. Cover and simmer 20–25 minutes (for white rice) or until rice is tender and soup is thickened.
→ For brown rice, simmer 40–45 min or use pre-cooked. - Taste and adjust seasoning. Add red pepper flakes if desired.
- Serve hot, topped with cheese, a dollop of sour cream, and fresh herbs.
💡 Make it lighter: Swap beef for ground turkey and use low-sodium broth.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Servings: 6 | Calories: 380 | Net Carbs: 28g | Fats: 20g | Protein: 26g
Servings: 6 | Calories: 380 | Net Carbs: 28g | Fats: 20g | Protein: 26g