Ingredients :
- 1 lb ground beef (or turkey or chicken for a lighter option)
- 1 cup diced onions
- 3 cloves garlic, minced
- 1 cup diced bell peppers (use a mix of colors for a vibrant look)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (15 oz) tomato sauce
- 4 cups beef broth (or vegetable broth for a vegetarian version)
- 1 cup cooked white rice (you can use brown rice if preferred)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese (optional, for topping)
- Fresh parsley or cilantro, chopped, for garnish
Préparations :
- In a large soup pot or Dutch oven, cook the ground beef over medium heat until it’s browned and cooked through. If using turkey or chicken, add a little oil to the pot before cooking.
- Once the meat is cooked, add diced onions and minced garlic to the pot. Cook for a few minutes until the onions become translucent and fragrant.
- Stir in the diced bell peppers and cook for another 2-3 minutes, allowing them to soften slightly.
- Add the diced tomatoes (with juice) and tomato sauce to the pot. Mix everything together.
- Pour in the beef broth (or vegetable broth) and bring the mixture to a boil.
- Reduce the heat to a simmer and add the dried basil, dried oregano, salt, and black pepper. Stir well and let the soup simmer for about 15-20 minutes to allow the flavors to meld.
- Stir in the cooked white rice, making sure it’s evenly distributed in the soup.
- Taste the soup and adjust the seasoning as needed, adding more salt or pepper if desired.
- If you prefer a thicker soup, you can simmer it for a little longer to allow the flavors to intensify and the liquid to reduce slightly.
- Once the soup is ready, ladle it into individual serving bowls.
- Optional: Top each serving with shredded mozzarella cheese for added creaminess and a delicious cheesy flavor.
- Garnish with chopped fresh parsley or cilantro for a burst of color and freshness
ENJOY