Ingredients
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
3 bell peppers (any color), chopped
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) fired roasted diced tomatoes
6 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons salt
1/2 teaspoon black pepper
1 cup uncooked long-grain rice (white or brown)
Chopped fresh parsley and/or shredded mozzarella cheese for garnish
Instructions
- In a skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is softened, about 5 to 7 minutes. Drain excess grease.
- Transfer the beef and onion mixture to the crockpot. Add garlic, chopped bell peppers, crushed tomatoes, diced tomatoes, broth, Worcestershire sauce, oregano, basil, salt, and black pepper. Stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Stir in the uncooked rice during the last 40 minutes to 1 hour of cooking time (adjust depending on your rice type (white rice cooks faster, brown rice takes longer). Stir occasionally to prevent sticking.
- Once rice is tender, taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley or shredded cheese.
Notes
Notes: You don’t have to cook the ground beef ahead of time, but it helps to layer flavors and create a more flavorful soup.
Storage Instructions: Let the soup cool completely, then transfer it to airtight containers. It will keep in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months. Thaw overnight in the fridge, then reheat on the stove over medium heat or in the microwave until hot. If the soup thickens after storing, stir in a little water or broth when reheating to bring it back to the right consistency.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
