2 1/2 Tbls. chopped fresh parsley, plus more for garnish
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 cup cooked long grain white or brown rice
Salt and pepper to taste
Shredded cheese for serving
Instructions
In a large pot heat 1 Tbsp olive oil over medium
heat. Add meat to pot and season with salt and
pepper. Cook, stirring occasionally while breaking
up meat, until browned. Drain beef and pour onto a
plate lined with paper towels, set aside.
Heat remaining 1 Tbsp olive oil in pot then add
onion, bell pepper, celery, and carrot and saute
3 minutes; add garlic and saute 30 seconds
longer. Pour in diced tomatoes, tomato sauce,
beef broth and add parsley, basil, oregano and
cooked beef, then season again with salt and
pepper to taste. Bring just to a light boil, then
reduce heat to low, cover and simmer, stirring
occasionally, 30 minutes.
While soup simmers, prepare rice according to
directions listed on package, then once soup is
done simmering stir in desired amount of cooked
rice into soup. Serve warm topped with optional
cheese and garnish with fresh parsley.
For a thinner soup don't add all of the rice and
for a thicker heartier soup add it all. Also, if
you plan on having it for leftovers the next day
then don't add the rice to the pot of soup, just
add it to each individual bowl, then reserve the
rice in a separate container in refrigerator to
add to the soup the next day (otherwise it would
turn into mush).
Originally Submitted
10/19/2015
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