Description
A comforting and hearty beef and rice soup made in the Crock Pot.
Ingredients
Scale
- ½ tbsp olive oil
- 1 lb. ground beef (swap in ground turkey or ground chicken)
- ½ large yellow onion (chopped)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 3 cloves garlic (minced)
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 can (14 oz) fire-roasted diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 can (14 oz) beef broth
- 1 cup long grain white rice (cooked, use brown rice, quinoa, or cauliflower rice)
- chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat. Add in the ground beef and break it up with a spoon. Cook until browned.
- Add in the onions, bell peppers, garlic, salt, and pepper. Cook for a couple of minutes to blend the flavors. Then add to the Crock Pot. Alternatively, skip cooking the onion and bell peppers and add them along with the seasoning directly to the Crock Pot.
- Stir in the oregano, thyme, diced tomatoes, tomato sauce, and beef broth.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- While the soup is cooking, cook the rice according to package directions.
- Stir 1 to 1½ cups of cooked rice into the soup.
- Top with fresh parsley before serving.
Notes
- This soup can be modified by adding your favorite vegetables.
- For a healthier version, consider using brown rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg