(Serves: 6)
Ingredients:
- 1 lb lean ground beef or chicken
- 2 tablespoons olive oil, divided
- Salt and ground black pepper, to taste
- 1 small yellow onion, chopped (1 cup approximately)
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low-sodium beef broth
- 2 1/2 tablespoons chopped fresh parsley, plus more for garnish
- 1/2 tsp dried basil (can replace with Italian seasoning)
- 1/2 tsp dried oregano
- 1 cup uncooked brown rice (if using this recipe for your dinner you can use cauliflower rice OR chickpea orzo)
- Cheddar or mozzarella cheese, for serving (optional)
- Sour Cream, for serving (optional)
Instructions:
- In a large pot heat 1 tablespoon olive oil over medium heat, once hot add meat to pot and season with salt and pepper. Cook, stirring occasionally, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
- Heat remaining 1 tablespoon olive oil in pot then add onions, red bell pepper, green bell pepper and sauté 3 minutes, then add garlic and sauté 30 seconds longer.
- Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked meat. Season with salt and pepper to taste, bring to a light boil, then reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
- While soup simmers, prepare rice according to directions listed on package. Once soup is done simmering stir in desired amount of cooked rice into soup.
- Serve warm, topped with optional cheese and garnish with fresh parsley.
Note: Double your oregano and basil for additional flavor!