Beef Pepper Soup

 

Now that the weather is getting cooler, it is time to start making some soups to warm a person up. This is a recipe we use often.

Ingredients

1 lb. ground beef
1 onion, chopped
2 sweet peppers, any color, chopped
1 or 2 jalapeño peppers, chopped (optional)
2 (or more) garlic cloves, minced
1 c. brown rice

3 Tbs. brown sugar

1/2 tsp. basil
1/2 tsp. oregano
2 (15 oz.) cans tomato sauce
1 (14.5 oz.) diced tomatoes
4 c. beef broth
salt and pepper to taste

Directions

In a large cast iron Dutch Oven pot, over medium heat, cook ground beef, onion, sweet peppers, jalapeño peppers and garlic until the beef is no longer pink. This takes about 5 to 7 minutes. 

Add the brown sugar, basil, oregano, tomato sauce, diced tomatoes and beef broth.  Mix well. Season with salt and pepper.

Bring to a bubble. Cover with a tight-fitting lid, and turn the heat to low. 

Cook for 45 minutes, or until rice is tender.  Add more beef broth, if it needs more liquid. 

Serve and enjoy.

If you want to use a slow cooker, follow the recipe above by cooking the ground beef, onion, sweet peppers, jalapeño peppers and garlic. Transfer the ground beef, onions and peppers to a 6-quart slow cooker.  Add the rest of the ingredients. Cook on low for 5 to 6 hours until flavors are blended, and the rice is tender.