Beef and Pepper Soup
Beef and Pepper Soup is beef, bell peppers, lots of vegetables, aromatics and Basmati rice. A hardy and comforting soup.
Servings: 8
Ingredients
- 1/4 cup cooking oil
- 4 carrots peeled and diced
- 2 medium bell peppers diced, any color
- 2 medium sweet onions diced
- 3 -4 celery stalks diced
- 1 quart beef stock
- 1 14 1/2 ounce can diced tomatoes and juice
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 - 3 teaspoons Worcestershire sauce
- 1 1/2 pounds cooked beef roast diced
- 1 bay leaf
- 1/2 cup Basmati rice uncooked
Instructions
- Heat a large pot or Dutch oven over medium high heat. Add next 4 ingredients to hot oil. Cook, stirring occasionally, for about 20 minutes or until the vegetables are soft and the volume is reduced by half.
- Add beef stock and stir to remove any bits from the bottom of the pan.
- Add next 6 ingredients. Stir, cover and reduce heat to medium low. Simmer for 1 hour.
- After 1 hour, stir in uncooked rice. Cover and continue to simmer for 15 minutes or until rice is tender.
- Taste and adjust seasoning.
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