🧾 Ingredients
Serves 4–6
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500 g ground beef (or lamb/chicken)
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4 large bell peppers (any color), diced (plus 1–2 for garnish, optional)
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1 medium onion, chopped
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2–3 cloves garlic, minced
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1 can (400 g) diced tomatoes
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4 cups (1 liter) beef or chicken broth
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½ cup rice, uncooked (or 1 cup for a heartier soup)
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1 tsp paprika
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1 tsp dried oregano
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½ tsp chili powder (optional)
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Salt and pepper, to taste
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2 tbsp olive oil
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Fresh parsley or coriander, chopped, for garnish
👩🍳 Instructions
1. Cook the meat
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Heat olive oil in a large pot over medium heat.
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Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat if necessary.
2. Sauté vegetables
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Add onion and garlic to the meat. Cook 3–4 minutes until softened.
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Stir in diced bell peppers and cook 2–3 minutes more.
3. Add rice and spices
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Stir in rice, paprika, oregano, chili powder. Mix well so rice is coated with oil and spices.
4. Add liquids
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Pour in broth and diced tomatoes. Bring to a boil.
5. Simmer
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Reduce heat to low, cover, and simmer 20–25 minutes until rice is cooked and peppers are tender.
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Stir occasionally and add more broth if soup is too thick.
6. Finish & serve
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Adjust salt and pepper to taste.
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Garnish with fresh parsley or coriander before serving.
💡 Tips
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Rice options: White rice cooks faster; brown rice may need extra simmering time.
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Extra flavor: Add a splash of Worcestershire sauce or soy sauce to deepen the savory taste.
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For a creamier soup: Stir in ¼ cup cream or milk at the end.
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Make ahead: Soup tastes even better the next day as flavors meld.
I can also make a Pakistani-style version using local spices, beef, and rice, making it easy to cook with ingredients from your pantry. Do you want me to do that?
