Description
Hearty beef and pepper soup, simmered to perfection in one pot. A simple, satisfying weeknight meal.
Ingredients
Units
- 2 lbs (907 g) lean ground beef
- 2 tbsp olive oil
- 1 onion (diced)
- 6 garlic cloves (chopped)
- 2 red bell peppers (seeded and diced)
- 2 green bell peppers (seeded and diced)
- 2 cans fire-roasted diced tomatoes with juices
- 32 oz (907 g) good quality beef broth
- 2 tsp ground cumin
- 2 tsp dried oregano
- kosher salt
- freshly ground black pepper
- freshly chopped cilantro
- parsley
- shredded cheddar cheese
- 2 cups (473 ml) long grain white rice cooked
Instructions
For the Soup
- In a large heavy pot or Dutch oven over medium-high heat, brown the beef until cooked through. Drain in a colander.
- Meanwhile, add olive oil and cook onions over medium-high heat, stirring, for 2 minutes. Add garlic and stir for another minute.
- Add peppers, 1 tsp kosher salt, 1/4 tsp black pepper, and continue stirring for 2-3 minutes.
- Add the diced tomatoes with juices, broth, cumin, and oregano. Bring to a simmer. Cover and simmer for 30 minutes.
- Add back the browned beef and stir into the soup just until warmed through.
- Taste and season with additional salt and pepper as needed.
- Ladle soup into individual bowls, with a large scoop of cooked rice, if using.
- Garnish with cilantro, parsley, or shredded cheese.
Notes
- For a richer flavor, use bone-in beef chuck and shred it after browning instead of ground beef.
- To make this soup vegetarian, substitute the ground beef with 1 (14.5 oz) can of drained and rinsed lentils or 1 cup of cooked quinoa.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 25
- Cholesterol: 80