Slow cooker stuffed pepper soup

Ingredients

• 150 g rice ((white or brown))
• 500 g minced beef
• 2 onions
• 2 garlic cloves
• 1 (400 g) tin of tomato passata
• 400 ml beef stock
• 1 tsp parsley
• 1 tsp basil
• 1 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. 1

   Start by browning your mince in a pan. Then, transfer the mince to the slow cooker.

2. 2

   Finely chop the onion and garlic, and saute in the same pan until it’s soft and translucent, about 4-5 minutes.

3. 3

   Add the onions to the slow cooker, along with the beef stock, tomato passata, parsley, basil, oregano, paprika, salt and pepper.

4. 4

   Place the lid and let the soup cook on high for 2-4 hours or on low for 4-6 hours.

5. 5

   Meanwhile, cook the rice in a pot following the cooking instructions on the pack. I use white rice, and cook the rice in plain water.

6. 6

   30 minutes before serving, add the cooked rice to the slow cooker and give it a stir.

7. 7

   Serve the soup piping hot, with the optional side of crusty bread.