Ingredients:
- 2 pounds ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers (any color), chopped
- (3) 8 ounce cans tomato sauce
- (2) 14 ounce cans diced tomatoes, undrained
- 2 cups beef broth
- 2 cups water
- 2 tablespoons brown sugar
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1-1/2 teaspoon salt
- ¾ teaspoon pepper
- 1 ⅓ cups instant rice or 2-3 cups cooked white or brown rice
Directions:
1. In a large pot brown ground beef with chopped onion and garlic for 7-8 minutes, or until beef is cooked through and onions are translucent. Drain liquid and return to stove.
2. Add chopped peppers, tomato sauce, diced tomatoes, 2 cups beef broth, water, brown sugar, Italian seasoning, garlic powder, salt, and pepper.
3. Bring to a boil then reduce heat and simmer uncovered for 20 minutes. If using instant rice, add and continue to simmer for 5-10 minutes or until rice is cooked. If using cooked rice, add after soup has simmered. Add additional beef broth if you prefer thinner soup. Season with more salt and pepper, if necessary. Top with chopped parsley or grated parmesan cheese if desired.
SLOW COOKER DIRECTIONS
1. Follow instruction through Step 2. Cook on high for 3 hours or low 6-8 hours.
2. Towards the end of cooking, prepare instant rice OR long grain rice separately. Add to soup at the end of slow cooking.
INSTANT POT DIRECTIONS
1. Follow instructions through Step 2, place ingredients in Instant Pot.
2. Stir, secure with lid, seal valve, and cook at HIGH pressure for 5 minutes.
3. Let pressure release naturally for 5 minutes, then quick release.
4. Add instant rice and simmer for 5 minutes OR stir in 2-3 cups of cooked white or brown rice, depending on your preferred soup consistency.