1 ½cupscooked white or brown ricefor white rice, you need ½ cup uncooked rice
2tablespoonschopped parsleyfor garnish
In a large Dutch oven, heat olive oil, add the ground beef, season with salt and pepper and cook stirring it and breaking it apart with a wooden spoon until no longer pink. Drain fat if needed.
Add onion, bell peppers, and cook for 3 minutes.
Add garlic, and cook for 30 seconds.
Pour in the canned tomato sauce, diced tomatoes, and beef broth. Scrape off any bits stuck to the bottom of the pot with a wooden spoon.
Add oregano, rosemary, basil, bring to a simmer, cover and cook for 25 minutes stirring occasionally.
As the soup is being cooked, cook the rice according to package instructions.
Once the soup is done, stir in the cooked rice.
Serve and garnish with chopped parsley. You can also top with you favourite cheese if desired.
Slow Cooker Method: Brown the meat and saute the onions and garlic separately and then transfer them both to the slow cooker. Add remaining ingredients and cook on low for high for 3 hours or on low for 6 hours. Cook the rice separately and add it in towards the end or into individual servings.
Freezing: If you know ahead of time that you’ll be freezing leftover soup, you want to avoid adding the rice to the whole batch of soup. It’s possible to freeze the soup with the rice in it, however, it may affect the texture once thawed. If you only add the rice to individual soup bowls, you’ll be able to freeze the soup without the rice in it. Once you thaw and reheat, you can add the rice in at that point. Either way, keep frozen in an airtight container for up to 1 month.
Storing leftovers: Store in an airtight container and keep it in the fridge for up to 4 days.