Description
I gave some of this soup to a neighbor who said that her husband probably wouldn’t eat it as it had onions in it. She said he tried it, loved it, and asked me for the recipe. I have used instant brown rice, and it worked fine.
Ingredients
- 2 tablespoons vegetable oil
- 3 green bell peppers, diced small
- 1 onion, diced small
- 1 clove garlic, minced
- 2 ½ pounds ground beef
- 3 quarts water
- 2 (29 ounce) cans tomato sauce
- 2 (28 ounce) cans petite diced tomatoes in juice
- ½ cup ketchup
- ½ cup beef base
- ¼ cup brown sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups water
- 2 cups brown rice
Instructions
- Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper
- onion
- and garlic in hot oil until soft
- 5 to 7 minutes. Break ground beef into small chunks and add to the pot; cook and stir until completely browned
- 7 to 10 minutes more. Drain excess fat and return pot to heat.
- Stir water
- tomato sauce
- diced tomatoes
- ketchup
- beef base
- brown sugar
- salt
- and pepper into the beef mixture; bring to a simmer and cook until the flavors marry
- about 30 minutes.
- While the soup simmers
- bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until rice is tender and liquid has been absorbed
- 45 to 50 minutes; stir into the soup.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 10