A great year-round soup. Even better if you're using your own homegrown tomatoes and bell peppers or ones from a farmers' market..
- 8 ounces ground beef
- 1 medium onion, chopped
- 1 cup brown rice
- 1 1/2 tablespoons chopped garlic
- 1 medium green bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 3 cups crushed tomatoes
- 3 cups chicken or vegetable stock
- 2 bay leaves
- 3 cups water (keep additional hot water available in case it's necessary)
- salt and pepper to taste
- In a large saucepot, brown the ground beef. Pour off all but 2 tablespoons of the rendered fat.
- Add the onions, and sweat on medium until almost translucent. Do not let them brown.
- Add the garlic and brown rice. Cook for another 2-3 minutes, stirring often.
- Stir in the tomatoes, bell peppers, water, bay leaves, and a teaspoon of ground pepper.
- Bring to a boil, uncovered, on medium. Reduce heat to simmer, cover, and cook until rice is done. Stir frequently so rice doesn't stick. Check liquid level frequently, as the rice will absorb a lot of liquid. Make sure to add hot water (if necessary), so the soup temperature will not decrease much.
- Check seasonings, serve, and enjoy.
Make this vegetarian by using vegetable stock or more tomatoes and water.
Add an extra kick by adding a jalapeno pepper.
Try quinoa or barley instead of rice.