- Prepare the vegetables:
- Heat olive oil in a large pot over medium heat. Add the chopped onions, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.
- Cook the meat:
- Add the ground beef to the pot. Cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat if needed.
- Add the peppers and seasoning:
- Stir in the chopped bell peppers and cook for an additional 5 minutes until they start to soften.
- Add oregano, basil, salt, and pepper to the mixture.
- Create the broth:
- Pour in the beef broth and canned diced tomatoes (including the juice). Bring the mixture to a simmer.
- Add the rice:
- Stir in the cooked rice and let the soup simmer on low heat for 20-25 minutes, allowing the flavors to blend.
- Final touches:
- Taste and adjust the seasoning as needed.
- Serve hot with a sprinkle of grated Parmesan cheese and fresh parsley on top.
Tips:
- You can use quinoa instead of rice for a different texture.
- If you prefer a vegetarian version, skip the meat and add extra vegetables like zucchini or mushrooms.
This flavorful soup combines the richness of stuffed peppers with the warmth of a comforting soup, perfect for a cozy meal!
