Stuffed Pepper Soup

  in Gluten-Free, Recipes, Soups and Stews

1 lb ground beef
1 tablespoon olive oil 
Salt and freshly ground black pepper
1 medium onion, chopped 
1 green bell pepper, diced small
1 stalk celery, diced small
2 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
2 cups beef broth
handful chopped fresh parsley 
1 teaspoon Italian seasoning
1 cup uncooked white basmati rice

  1. In a large soup pot heat the olive oil over medium heat. Add the onion, green pepper and celery and saute for about 5  – 7 minutes. Add the beef and season with salt and pepper. Cook, stirring while breaking up beef, until browned, about 8 minutes. Add the garlic and cook 1 more minute.
  2. Pour in diced tomatoes, tomato sauce, beef broth, Italian seasoning, and rice. Bring to a boil, reduce heat to low, and simmer, covered, for about 30 minutes. Stir once or twice during cooking. Taste and add more salt if needed. Stir in parsley.