Ingredients
– 1 pound ground beef, browned and drained
– ½ onion, diced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 can (14 oz) tomato sauce
– 1 teaspoon oregano
– 1 teaspoon garlic salt
– 1 tablespoon Worcestershire sauce
– ½ teaspoon pepper
– 3 cups beef broth
– 2 cups cooked white rice
Instructions
1-First Step: Brown and drain the ground beef. This helps minimize fat and improves the flavor.
2-Second Step: Dice the onion and bell peppers (red and green). Keep your pieces bite-sized so they soften nicely during slow cooking.
3-Third Step: Add the browned ground beef, diced onion, diced red and green bell peppers, diced tomatoes, tomato sauce, oregano, garlic salt, Worcestershire sauce, pepper, and beef broth to the crockpot. Stir to combine.
4-Fourth Step: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. You’ll know it’s ready when the peppers are tender and the soup looks nicely blended.
5-Final Step: Serve in bowls. Spoon the soup into bowls and top with cooked white rice, or stir the rice directly into the soup right before serving for a thicker, hearty texture.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥩 Always brown and drain ground beef first for less grease and richer flavor.
🫑 Add diced peppers in the last hour for firmer, crunchier texture.
🧊 Portion leftovers into freezer bags; thaw and reheat for easy future meals.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Category: Soups & Stews
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 482 kcal
- Sugar: 9g
- Sodium: 1609mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 54mg