Perfect soup for a fall night! Pair with Plungerhead Old Vine Zingandel from The Wine Sellers. It carries notes of cherry, cranberry, raspberry and caramel. It’s not overly dry but has the body to stand up to red meats, bell peppers and tomatoes.
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 lb. Italian sausage or ground beef**
- Salt & pepper to taste
- 8 c. Chicken Broth**
- 1 (28-oz.) can crushed tomatoes
- 1 (14-oz.) can fire-roasted diced tomatoes
- 2 tsp. dried oregano
- 1 tsp dried basil
- 1 c. white or brown rice**
- Shredded white cheddar, for serving
- Freshly chopped parsley, for serving
- Red pepper flakes (optional)
**The recipe photo is a vegetarian version of this recipe. We swapped out the meat for navy beans and used vegetable broth. For a little nutty flavor, we used Italian Farro instead of the rice.
Directions
- In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef or sausage and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.
- Add broth, crushed tomatoes, diced tomatoes, oregano and basil. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes (cooking time will vary depending on rice used) if using white rice, adding water if necessary. Season with salt and pepper to taste.
- Garnish with cheddar and parsley before serving. If you want a little kick, sprinkle some red pepper flakes
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