Slow Cooker Stuffed Pepper Soup

Ingredients

• 1 pound lean ground beef
• 1 (15 oz.) can tomato sauce
• 1 (14.5 oz.) can diced tomatoes with garlic and onions
• 3 cups beef broth
• 1 cup cooked rice
• 1 yellow onion, finely chopped
• 1 green bell pepper, seeds removed, chopped
• 1 red bell pepper, seeds removed, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 bay leaf
• Kosher salt and freshly ground pepper, to taste

Instructions

1. Brown the beef in a large pan or skillet over medium-high heat, then drain all but 2 tablespoons of fat and set aside.
2. Return the skillet to heat and sauté the onions until softened and translucent. Season with salt and pepper.
3. Place the beef and onions in the slow cooker, then add in the tomato sauce, diced tomatoes, beef broth, rice, and bell peppers.
4. Season with oregano and basil and add in the bay leaf.
5. Cover the slow cooker and cook on high for 3 hours or on low for 6-8 hours.
6. Taste and adjust seasoning if necessary, then ladle into serving bowls and serve hot.

Tips for Success

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