Description
A comforting beef and rice soup made in a slow cooker with fresh vegetables and seasonings.
Ingredients
Scale
- 2 bell peppers (red, green, yellow)
- 1 pound ground beef
- 1 cup uncooked white rice
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 3 cloves garlic, minced
- 1 onion, diced
- 2 tablespoons chili powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Brown the Ground Beef: In a skillet over medium heat, brown the ground beef until it’s cooked through. Drain any excess fat and set aside.
- Prep the Vegetables: Chop your bell peppers into bite-sized pieces. Dice an onion and mince a few cloves of garlic.
- Combine Ingredients in the Crock Pot: In your slow cooker, add the cooked ground beef, chopped bell peppers, diced onion, minced garlic, uncooked rice, tomato sauce, diced tomatoes, and vegetable broth.
- Add Seasonings: Sprinkle in your chili powder, Italian seasoning, salt, and pepper. Stir everything together well to combine.
- Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- Check the Rice: About 30 minutes before serving, check if the rice is tender. If necessary, add a bit more broth or water to reach your desired consistency.
- Serve: Once everything is cooked to perfection, ladle the soup into bowls. Top with shredded cheese or fresh herbs if desired.
Notes
- Make sure to stir occasionally during cooking if possible for even distribution of flavors.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg