Rating: 4.5 stars
43 Ratings
  • 5 star values: 28
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0

I gave some of this soup to a neighbor who said that her husband probably wouldn't eat it as it had onions in it. She said he tried it, loved it, and asked me for the recipe. I have used instant brown rice, and it worked fine.

Recipe Summary

45 mins
1 hr
15 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes. Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat.

  • Stir water, tomato sauce, diced tomatoes, ketchup, beef base, brown sugar, salt, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes.

  • While the soup simmers, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes; stir into the soup.

Nutrition Facts

515 calories; protein 29.2g; carbohydrates 55.2g; fat 19.6g; cholesterol 71mg; sodium 3861.2mg. Full Nutrition