Ingredients
Method
Brown the Beef & Sauté Aromatics
- In a large heavy-bottomed Dutch oven or soup pot, heat olive oil over medium-high heat. Add ground beef, breaking it apart with a wooden spoon for 5 to 6 minutes until browned and no longer pink.
- Add the diced yellow onion, chopped tricolor bell peppers, and minced garlic. Sauté for 4 to 5 minutes until the peppers are slightly softened and fragrant. Drain off any excess grease.
Simmer the Tomato Beef Broth
- Stir in tomato paste and cook for 1 minute to caramelize. Pour in crushed tomatoes, petite diced tomatoes with juices, tomato sauce, beef bone broth, and Worcestershire sauce.
- Season with Italian seasoning, smoked paprika, salt, and black pepper. Stir well to combine and bring to a rolling boil over medium-high heat.
- Reduce heat to low, cover partially with a lid, and simmer gently for 20 minutes until bell peppers are tender and the rich flavors meld together.
Adding Rice & Serving
- Stir in the cooked warm white rice right before serving (or ladle soup over scoops of cooked rice in individual serving bowls to prevent the rice from over-expanding).
- Taste and adjust salt and pepper as needed. Ladle hot soup into wide bowls, top with freshly shredded sharp cheddar cheese, and garnish with fresh parsley. Serve immediately with crusty bread.