Bell pepper soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

15 minutes active; 4 hours inactive to prepare Serves 8

Step 2

Brown beef in a large pan or skillet over medium-high heat, then drain all but 2 tablespoons of fat and set aside.

Step 3

Return skillet to heat and sauté onions until softened and translucent. Season with salt and pepper.

Step 4

Place beef and onions in slow cooker, then add in tomato sauce, diced tomatoes, beef broth, rice and bell peppers.

Step 5

Season with oregano and basil and add in bay leaf.

Step 6

Cover slow cooker and cook on high for 3 hours or on low for 6-8.

Step 7

Taste and adjust seasoning, if necessary, then ladle into serving bowls and serve hot.

Step 8

Is it necessary to cook the rice separately before adding it to the slow cooker?

Step 9

Yes, cooking the rice separately before adding it to the slow cooker is necessary.

Step 10

If you choose to cook on the low setting, the soup will need to simmer for about 6 to 8 hours instead of the 3 hours on the high setting.

Step 11

The longer cooking time allows the flavors to develop more deeply.

Step 12

For instance, use 1.5 teaspoons of fresh oregano and basil in place of the 1/2 teaspoon of dried each.

Step 13

Yes, this soup freezes well. Allow the soup to cool completely, then store it in an airtight container or freezer bags.

Step 14

Thaw and reheat gently on the stove or in the microwave when you’re ready to enjoy it again.