Stuffed Pepper Soup

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 pound lean ground beef
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried oregano
• Salt and ground black pepper to taste
• 3 bell peppers, chopped into about 1-inch pieces (see notes)
• 1 16-ounce can crushed tomatoes
• 1 16-ounce can diced tomato
• 6 cups beef broth
• 1 tablespoon Worcestershire sauce
• 3/4 cup white rice
• Chopped parsley for garnish (optional)

Instructions

1. 1

   Cook aromatics: Heat the olive oil in a large pot or Dutch oven. Add the onions and cook for about 3 - 4 minutes or until they become translucent. Add the garlic and cook for about a minute.

2. 2

   Brown the beef: Add the ground beef and cook, breaking it up into smaller pieces with a wooden spoon, until browned. Season the meat with Italian seasoning, dried oregano and salt and pepper to taste.

3. 3

   Add bell peppers: Add the bell peppers to the pot and cook for about 3 minutes.

4. 4

   Add rest of ingredients and simmer: Add the crushed and diced tomatoes and broth and bring to a boil. Add the Worcestershire sauce and rice and stir to combine. Lower the heat to low, cover the pot and simmer for 20 minutes or until the rice is tender. Season with salt and ground black pepper to taste.