Ingredients

The following ingredients have 4 Servings
  • 1 pound ground chuck
  • 1 pound bulk hot pork sausage
  • 1 red bell pepper (halved and divided)
  • 1 yellow bell pepper (halved and divided)
  • 1 green bell pepper (halved and divided)
  • 1 yellow onion (diced)
  • 3 cloves garlic (minced)
  • 6 cups low-sodium chicken broth
  • 29 ounces petite diced tomatoes (2 14.5-ounce cans)
  • 2 teaspoons Worcestershire sauce
  • 2 beef bouillon cubes (diced)
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup dry quick-cooking brown rice
  • 2 tablespoons olive oil
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • Chopped fresh cilantro or parsley, shredded cheese, homemade bread crumbs, or crushed crackers (for garnish)

Instruction

  • Line a bowl with paper towel. Set aside.
  • Brown the ground chuck and sausage in a large dutch oven set over medium heat. Transfer the meat to the prepared bowl and remove all except 2 tablespoons of rendered fat from the pot. Discard the removed fat.
  • Cut each pepper two ways. Cut one half of each pepper into bite-size pieces (about ½-inch x 1-inch pieces) and dice the other half. Place the pepper chunks into a small bowl and set aside.
  • Place the diced peppers and onion in the pot and cook, stirring often, until vegetables are softened and onion is translucent, about 4 minutes. Add the garlic and stir for 30 more seconds.
  • Add browned meat, chicken stock, tomatoes, Worcestershire sauce, bouillon, thyme, oregano, crushed red pepper, and brown rice to the pot and stir.
  • Bring to a boil, then reduce the heat and simmer until the rice is cooked and the soup has thickened.
  • Season with salt and black pepper.
  • While the soup reduces, cook the reserved bell pepper chunks with olive oil in a medium skillet set over medium heat. Cook just until the peppers have softened and have a little color. Add the bell pepper chunks to the soup and stir. Continue simmering 10 minutes.
  • To serve, garnish with chopped fresh cilantro or parsley, shredded cheese, and homemade bread crumbs.