In the same pot, add the diced onion, carrot, and celery. Sauté the vegetables over medium heat for about 5 minutes, or until they begin to soften.
Add the diced bell peppers and garlic to the pot. Continue to sauté for another 3-4 minutes until the peppers are tender and the garlic is fragrant.
Add the Tomatoes and Broth:
Pour the diced tomatoes (with their juice) and tomato sauce into the pot. Stir to combine with the sautéed vegetables.
Add the beef or chicken broth to the pot, stirring well to combine all the ingredients.
Season the Soup:
Stir in the dried basil, oregano, thyme, smoked paprika (if using), salt, and black pepper. Adjust the seasoning to taste.
Return the browned ground beef to the pot, mixing it in with the vegetables and broth.
Cook the Rice:
Add the uncooked rice to the pot, stirring to distribute it evenly throughout the soup.
Bring the soup to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the rice is fully cooked and tender.
Serve the Soup:
Once the rice is cooked, taste the soup and adjust the seasoning if necessary. If the soup is too thick, you can add a little more broth or water to reach your desired consistency.
Ladle the hot soup into bowls and garnish with fresh parsley or basil if desired.
Storage:
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat or in the microwave until heated through.
This soup also freezes well for up to 3 months. To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating.
Conclusion
Continue Reading in next page
