Slow Cooker Stuffed Pepper Soup

Ingredients

• 1 pound 95% lean ground beef
• 3/4 teaspoon kosher salt (or to taste)
• 1 1/2 cups finely diced sweet Vidalia onion (from about 1 medium/large onion)
• 1 1/2 cups chopped red bell pepper (from about 1 large pepper)
• 2/3 cup chopped green bell pepper (about half of 1 large pepper)
• 3 cloves garlic (chopped)
• two 14.5-ounce cans petite diced tomatoes (I used no salt added)
• 1 3/4 cups tomato sauce (one 15-ounce can)
• 2 cups reduced sodium (fat-free chicken broth)
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground pepper (or to taste)
• 3 to 4 tablespoons fresh Italian flat-leaf parsley (finely minced)
• 3 cups cooked white or brown rice

Instructions

1. 1

   To a large nonstick skillet or large Dutch oven, add the ground beef, kosher salt, and cook over medium-high heat to brown, crumbling it with a spatula as it cooks and tossing it to ensure even cooking. Cook through, about 5 minutes or as necessary. Drain fat if necessary.

2. 2

   Add the onion, peppers, garlic, and cook for about 6 to 8 minutes, or until vegetables have softened, stir intermittently.

3. 3

   Line a 6-quart slow cooker with a slow cooker liner if desired and transfer the beef mixture into it.

4. 4

   Add the broth, diced tomatoes, tomato sauce, marjoram, basil, oregano, pepper, stir to combine, cover, and cook on high for about 4 hours or low for about 8 hours. All slow cookers vary in their heat intensity. Cook until done.

5. 5

   Stir in the fresh parsley.

6. 6

   Taste soup and make any necessary seasoning adjustments, i.e. more salt, pepper, pinch of sugar, etc.

7. 7

   Ladle about 1 1/2 cups soup into each bowl and top with about 1/2 cup rice.