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Copy LinkStuffed Pepper Soup
Servings: 8
Total Time: 1 hour
Ingredients
1 lb ground beef
1 yellow onion, diced
2 green peppers cut into 1/2 inch dice
2 cloves garlic, chopped
1 cup rice, raw
28-ounce can tomato puree
4 cups beef broth
1/4 tsp dried thyme leaves
1 bay leaf
1 tsp salt
1/4 tsp black pepper
Garnish (Optional):
1/4 cup chopped parsley
1/4 cup freshly grated Parmesan cheese
Directions
1. In a Dutch oven over medium heat brown the ground beef, breaking it up into small crumbles. If needed, drain off the fat.
2. Add the onion, peppers, and garlic and cook until fragrant, about 5 minutes.
3. Add the rice and stir to coat, cook for about 3 minutes while stirring to prevent the rice from sticking to the bottom of the pan.
4. Add the broth, thyme, bay leaves, salt, pepper, and tomato puree and bring to boil.
5. Reduce to a simmer and cook for 30 minutes or until the rice is tender, stirring often to prevent the rice from sticking to the bottom of the pan.
6. Taste and add salt and pepper if necessary.
7. Ladle into bowls and top with fresh parsley and Parmesan cheese.
2. Add the onion, peppers, and garlic and cook until fragrant, about 5 minutes.
3. Add the rice and stir to coat, cook for about 3 minutes while stirring to prevent the rice from sticking to the bottom of the pan.
4. Add the broth, thyme, bay leaves, salt, pepper, and tomato puree and bring to boil.
5. Reduce to a simmer and cook for 30 minutes or until the rice is tender, stirring often to prevent the rice from sticking to the bottom of the pan.
6. Taste and add salt and pepper if necessary.
7. Ladle into bowls and top with fresh parsley and Parmesan cheese.
It was good, but if I made it again I would reduce the amount of tomato puree by half and increase the beef broth by 2 cups to make it more of a brothy soup.