Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 lb Lean Ground Beef (85/15 ratio recommended)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 3 medium Bell Peppers (mixed colors), diced into 1 cm pieces
  • 1 tsp Dried Italian Herbs
  • 1/2 tsp Smoked Paprika (optional)
  • 1/4 tsp Cayenne Pepper or chilli flakes (optional)
  • 1 large Bay Leaf
  • Salt and freshly ground Black Pepper (to taste)
  • 1 (28 oz) can Crushed Tomatoes
  • 4 cups Low-Sodium Beef Stock
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Brown Sugar or Maple Syrup
  • 1/2 cup Long-Grain White Rice, rinsed thoroughly
  • 1 Tbsp Red Wine Vinegar
  • 1/4 cup Fresh Flat-Leaf Parsley, roughly chopped (for garnish)

Instructions:

  1. Heat the olive oil in the stockpot over medium-high heat. Add the ground beef. Season generously with salt and pepper. Break up the meat and brown thoroughly, stirring occasionally, until no pink remains. Drain off any excess fat and reserve the browned beef.
  2. Reduce the heat to medium. Add the diced onion to the pot and sauté for 5–7 minutes until softened and translucent. Add the minced garlic, Italian herbs, smoked paprika, and cayenne (if using). Cook for 1 minute until fragrant. Add the diced bell peppers and cook for 5 minutes, stirring occasionally, until they begin to soften.
  3. Return the browned meat to the pot. Add the Worcestershire sauce and stir well, scraping up any browned bits from the bottom. Stir in the crushed tomatoes, beef stock, brown sugar, and the bay leaf. Bring the mixture up to a gentle boil.
  4. Once boiling, reduce the heat immediately to low to maintain a gentle simmer. Add the rinsed rice. Stir well and cover the pot partially. Simmer for 30–35 minutes, or until the rice is fully cooked and tender. The soup will thicken noticeably.
  5. Remove and discard the bay leaf. Stir in the red wine vinegar. Taste the soup and adjust the seasoning (salt, pepper, or sugar) as needed. Ladle the hot soup into bowls and garnish generously with fresh chopped parsley before serving.