Ingredients
6
6 servings
- •1 pound ground sirloin
- •1 green bell pepper, chopped
- •1 cup finely diced onion
- •1 (29 ounce) can diced tomatoes
- •1 (15 ounce) can tomato sauce
- •1 (14 ounce) can chicken broth
- •0.25 teaspoon dried thyme
- •0.25 teaspoon dried sage
- •salt and pepper to taste
- •2 cups water
- •1 cup white rice
Instructions
- Gather all ingredients.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add green pepper and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
- Add tomatoes, tomato sauce, broth, thyme, and sage; season with salt and pepper. Cover and simmer until peppers are tender, about 30 to 45 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Stir cooked rice into soup; heat through and serve.
Nutritional Facts
Per 6 servings
- Calories: 337
- Carbohydrate: 36g
- Fat: 12g
- Fiber: 3g
- Protein: 19g
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