This soup was kind of like a chili, but it didn’t have any beans in it! It was perfect for a cold winter night – and it was very filling and satisfying!
1 lb lean ground beef
1 onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
2 cloves garlic, minced
2 cans (14.5 oz) diced tomatoes
1/2 cup tomato sauce
14 oz. broth
2 T. fresh parsley, chopped
Dried basil, oregano, garlic salt, onion powder, pepper, and any other spice that suits your taste
Shredded cheese for topping
Saute the meat in a little bit of olive oil until it is browned. Break it up as it cooks into little pieces. Remove from heat and drain fat, if there is any and set aside.
Saute the onions, peppers and garlic until they are soft and starting to brown.
Add in the tomatoes, spices, and broth. Bring to a slight boil. Once it starts to boil,. add in the meat. Cover and simmer for about 30 minutes – stirring every so often.
Top with shredded cheese!