Step by step

Method

4 steps

1. 1

   Brown 1 lb ground beef in a heavy pot over medium-high, breaking it up, 5–7 minutes until no pink remains. Drain most of the fat. Add 1 diced onion and 2 diced bell peppers; cook 5 minutes until the peppers soften and the onion turns translucent. Stir in 3 minced garlic cloves for 30 seconds until fragrant.

2. 2

   Pour in 1 can (28 oz) diced tomatoes, 1 can (15 oz) tomato sauce, 3 cups beef broth, 1 teaspoon Italian seasoning, 1 teaspoon paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a simmer, then cook uncovered 15–20 minutes so the peppers get tender and the broth tastes like stuffed-pepper filling.

3. 3

   Stir in 1 cup cooked rice and heat through 3–5 minutes — the rice should plump and thicken the soup slightly. Taste and add salt if the broth still tastes thin.

4. 4

   Ladle into bowls and top with shredded cheddar. You want a thick, tomato-beef soup with soft peppers and rice in every spoonful — not watery broth or crunchy undercooked peppers.