stuffed pepper soup

This is a great soup full of garden veggies.  It is almost too hearty to call a soup.  Nikole made this soup as part of a healthy welcome home meal and it is great.  It has all the flavor of a stuffed pepper without having to stuff and bake the peppers.

Unfortunately this picture does not do it justice.  It goes together, start to finish, in less than an hour and serves 6. 

Stuffed Pepper Soup

1 pound lean ground beef
2 Tbsp olive oil, divided
salt and freshly ground black pepper
1 small yellow onion, chopped (1 cup)
3/4 cup chopped red bell pepper (just over 1/2 of a medium)
3/4 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 Tbsp chopped fresh parsley, more for garnish
1/2 tsp dried basil
1/4 tsp dried oregano
1 cup uncooked white long grain or brown rice

In a large pot heat 1 Tbsp olive oil over medium heat.  Once hot add the ground beef to the pot and season with the salt and pepper.  Cook, stirring occasionally while breaking up the beef until browned.  Drain and then pour onto a plate lined with paper towels, set aside.

Heat remaining olive oil in the pot and add onions, red bell pepper and green bell pepper to the pot and saute for 3 minutes.   Then add the garlic and saute 30 seconds longer.  Pour in the tomatoes, tomato sauce, beef broth, parsley, basil and oregano.  Add the ground beef and season with salt and pepper to taste.  Bring just to a light boil and reduce heat to low, and simmer, covered, for 30 minutes, stirring occasionally.

While soup simmers cook the rice according to package directions.  Once soup is done simmering stir in the cooked rice (see below) and serve with garnish of additional parsley and grated cheese (optional)

For a thinner soup add only part of the rice.  For a thicker soup add all of the rice.  If making the soup ahead of time or planning for leftovers add the cooked rice to each bowl as it is served rather than adding it to the pot to keep it from turning mushy.  Orzo can be substituted for the rice.    .