1large red peppercored and diced (or use another green one; we appreciate the variety)
1cupquick-cooking riceuncooked
Garnish: grated Parmesan cheese
Instructions
Brown beef: In a large pot over medium heat (I used my Dutch oven), cook beef until browned. Drain, then add the onion and garlic and cook for 5 more minutes. Stir in the seasoning, tomato paste and Worcestershire sauce.
Cook soup: Stir in beef broth, then stir in tomato sauce, tomato juice and peppers. Bring to a boil; reduce heat to low, cover partly with a lid (see step photos below for reference) and simmer for at least 30 minutes, stirring from time to time.
Add rice and finish: Add uncooked rice to soup and continue simmering for 15-20 minutes, or until rice is done. Serve immediately with grated parmesan.
Notes
Ingredient notes
Beef: Ground turkey, or ground Italian sausage also work in place of the ground beef. Morningstar beef crumbles and veggie broth can be used to make it vegetarian.Rice: If you don't have quick-cooking rice, add the rice right with the broth and simmer the entire soup for around 40-45 minutes. If you want to use brown rice, I recommend cooking it separately, but only use ½ the container of beef broth in the soup.Tomato juice: If you don't have tomato juice, just use diced tomatoes, more tomato sauce OR 1 cup tomato paste with 3 cups water.Worcestershire sauce: I love it in the soup, but feel free to leave it out if you don't have any on hand.
Cooking tips
Browning the beef: Make sure to brown the beef well. Scratch any browned bits off the bottom of the pot once you stir in the broth.Thicker soup: For a thicker/chunkier soup vs a brothier one, only use half the container of beef broth. Check on the soup as it cooks to add more if needed.