Ingredients

The following ingredients have 10 Servings
  • 1 1/4 lb ground beef (80-85 % lean)
  • olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 15 ounce can of beef broth
  • 15 ounce can of petite cut diced tomatoes
  • 17 ounces tomato sauce (I use Pomi)
  • 1 tsp Italian herbs
  • 1 bundle fresh sage and oregano OPTIONAL
  • 1 tsp paprika (use hot smoked if you like...I do!)
  • 2 tsp Sherry vinegar
  • salt and black pepper to taste
  • 2 large large bell peppers, seeded and diced (I like to use multi colors for a beautiful effect in the soup)
  • 2 cups cooked long grain rice
  • chopped parsley
  • grated Parmesan cheese

Instruction

  • Brown the beef in a large heavy bottomed soup pot. Add a touch of olive oil if your meat is very lean. Break up the beat as you brown. Remove to a bowl.
  • Add the onions to the same pan, and saute for about 10 minutes until softened...you aren't looking to brown them. Add the garlic and saute a minute or so more.
  • Add the beef back into the pot, along with the broth, tomatoes, and tomato sauce. Give everything a good stir. Add the dried herbs, the fresh herbs, tied in a little bundle (if using) paprika, vinegar, and salt and pepper to taste. Bring up to a simmer, then cover and simmer on low for about 30 minutes.
  • Remove the bundle of fresh herbs, it's done its job. Add the peppers and continue to simmer for a few more minutes, just until the peppers begin to soften. Serve the soup in bowls with the rice. Garnish with parsley and lots of Parmesan cheese.