Ingredients
- Ground Beef: 1.5 lbs lean ground beef (85/15 or 90/10 recommended for less grease)
- Onion: 1 large yellow onion, chopped (about 1.5 cups)
- Bell Peppers: 3 large bell peppers, assorted colors (green, red, yellow, orange), seeded and chopped (about 3-4 cups)
- Garlic: 4-6 cloves garlic, minced (about 1.5 – 2 tablespoons)
- Diced Tomatoes: 1 can (28 ounces) diced tomatoes, undrained (use fire-roasted for extra flavour)
- Tomato Sauce: 1 can (15 ounces) tomato sauce
- Beef Broth: 6 cups low-sodium beef broth (or beef stock)
- Worcestershire Sauce: 2 tablespoons
- Italian Seasoning: 1 tablespoon dried Italian seasoning
- Paprika: 1 teaspoon smoked paprika (adds a lovely depth)
- Salt: 1.5 teaspoons kosher salt (adjust to taste, especially considering broth sodium)
- Black Pepper: 1 teaspoon freshly ground black pepper
- Bay Leaf: 1 bay leaf
- Long-Grain White Rice: 1.5 cups, uncooked (rinsed thoroughly)
- Optional Toppings: Shredded cheese (cheddar, Monterey Jack, or mozzarella), sour cream or plain Greek yogurt, chopped fresh parsley or cilantro, crushed red pepper flakes.
Instructions
- Brown the Beef: Place a large skillet over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until browned, crumbling it as it cooks. Drain off any excess grease thoroughly.
- Why brown? This step develops flavour (Maillard reaction) and renders fat, preventing a greasy soup. Don’t overcrowd the pan; brown in batches if necessary.
- Sauté Aromatics: Add the chopped onion and chopped bell peppers to the skillet with the browned beef (or add a touch of oil if you drained all the fat). Sauté for 5-7 minutes, stirring occasionally, until the onions are softened and translucent, and the peppers have slightly softened.
- Why sauté? This softens the vegetables and begins to release their natural sweetness, building another layer of flavour.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute more, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Transfer to Crock Pot: Carefully transfer the cooked beef, onion, pepper, and garlic mixture to the basin of your slow cooker (a 6-quart or larger model is recommended).
- Add Liquids and Seasonings: Pour the undrained diced tomatoes, tomato sauce, and beef broth into the slow cooker. Stir in the Worcestershire sauce, Italian seasoning, smoked paprika, salt, and black pepper. Add the bay leaf. Stir everything together gently to combine.
- Slow Cook: Secure the lid on the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The longer cooking time on low allows the flavours to meld more deeply. The soup is ready when the vegetables are tender.
- Cook the Rice: About 30-40 minutes before the soup’s cooking time is complete (if cooking on HIGH) or 45-60 minutes (if cooking on LOW), stir in the rinsed, uncooked long-grain white rice. Ensure the rice is submerged in the liquid. Replace the lid and continue cooking until the rice is tender.
- Alternative Rice Method: Some prefer to cook the rice separately according to package directions and add it to individual bowls when serving. This prevents the rice from potentially overcooking or absorbing too much liquid, especially if you plan on having leftovers. If you choose this method, you might need slightly less broth in the initial soup base, or simply enjoy a slightly brothier soup.
- Final Steps: Once the rice is tender, remove the bay leaf from the soup and discard it. Taste the soup and adjust seasonings if necessary – add more salt, pepper, or Italian seasoning to your preference.
- Serve: Ladle the hot soup into bowls and garnish with your favourite toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450