Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh, vibrant peppers, good-quality ground beef, and fragrant herbs make all the difference. When I shop for this soup, I always choose colourful bell peppers because they bring a natural sweetness and a pop of colour that makes the soup as inviting as it tastes. If you’re feeling adventurous, swapping beef for turkey or plant-based mince works just as well and keeps the soup light. The rice adds comforting texture, and I like to use long-grain or jasmine for that perfect bite.
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 medium onion, finely chopped
- 3 bell peppers (a mix of red, yellow, and green), diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 4 cups beef broth (or vegetable broth for a vegetarian twist)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
- Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, around 7-8 minutes. Drain excess fat if necessary.
- Stir in the minced garlic, diced bell peppers, smoked paprika, and oregano. Cook for another 3-4 minutes until the peppers soften slightly.
- Add the rinsed rice, diced tomatoes (with juices), and beef broth. Stir well to combine all ingredients.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until the rice is tender.
- Season with salt and pepper to taste. If the soup is too thick, add a splash of broth or water to loosen it up.
- Serve hot, garnished with fresh parsley. Enjoy with crusty bread or a simple side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
