Ingredients:
2 cloves garlic, minced
2 bell peppers, diced (any color you prefer)
1 pound ground beef
1 onion, diced
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
4 cups beef broth
1 cup cooked rice
1 teaspoon Italian seasoning
Salt and pepper to taste
Optional toppings: shredded cheese, chopped fresh parsley
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Instructions:
In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up into crumbles as it cooks.
Add the diced onion and minced garlic to the pot with the beef, and cook until the onion is translucent.
Stir in the diced bell peppers and cook for another 3-4 minutes, until they begin to soften.
Add the diced tomatoes (with their juices), tomato sauce, beef broth, cooked rice, Italian seasoning, salt, and pepper to the pot. Stir well to combine.
Bring the soup to a simmer, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Serve hot, garnished with shredded cheese and chopped fresh parsley if desired