Equipment Needed
- A large Dutch oven or heavy-bottomed soup pot (This is my workhorse for everything!)
- A sturdy wooden spoon
- A sharp chef’s knife and cutting board
- A measuring cup and spoons
- A colander (for draining the beef, if needed)
Step-by-Step Instructions
First, I set my large Dutch oven over medium-high heat and add the ground beef. I break it apart with my wooden spoon and let it cook until it’s nicely browned and crumbly. Here’s my personal tip: if there’s a lot of excess grease, I’ll drain most of it, but I leave about a tablespoon in the pot. That beefy fond and little bit of fat is going to be the flavor foundation for our veggies, so don’t wipe it all out.
With the beef pushed to the side, I add the chopped onion and diced bell peppers right into that flavorful pot. I let them sizzle and soften for about 6-7 minutes, stirring occasionally. You’ll know they’re ready when the onions turn translucent and the peppers become fragrant. This is when I add the minced garlic, stirring constantly for just one minute until its incredible aroma blooms. Burning garlic is a tragedy we must avoid!
Now, for the transformation. I pour in the crushed tomatoes, tomato sauce, beef broth, and all my dried herbs—oregano, paprika, thyme, and that single, essential bay leaf. I give everything a good stir, scraping up any delicious browned bits from the bottom of the pot. Once it comes to a lively bubble, I reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for 30 minutes. This simmering time is non-negotiable; it’s when all the individual flavors decide to become best friends.
After that blissful simmer, I remove the bay leaf (always a satisfying little ritual) and season the soup generously with salt and pepper. This is the moment I stir in my pre-cooked rice, just letting it warm through for about 5 minutes. I taste one final time, adjust the seasoning if needed, and then it’s time to ladle it into bowls. The final flourish is a handful of sharp cheddar cheese, a sprinkle of fresh parsley, and a creamy spoonful of sour cream melting right into the rich, tomatoey broth.(See the next page below to continue…)