Ingredients
Scale
- 1 lb lean ground beef
- 1/2 cup each chopped green and red bell pepper
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes (undrained)
- 1 (14.3/4 cups) can tomato sauce
- 2 cups low-sodium chicken broth (1.5 cups for Instant Pot)
- 1/2 tsp dried marjoram
- Salt and pepper to taste
- Cooked brown rice (optional, for serving)
Instructions
- Brown the beef: In a large pot or Instant Pot (use Saute function), cook ground beef with salt on high heat until browned. Drain fat (if using stovetop).
- Sauté the veggies: Add peppers, onion, and garlic. Cook for 5 minutes (3 minutes in Instant Pot) on medium-low heat.
- Simmer the soup: Add tomatoes, sauce, broth, marjoram, and seasonings. Cover and simmer for 30 minutes on the stovetop or cook on high pressure for 15 minutes in the Instant Pot (natural release).
- Serve: Enjoy 1.5 cups of soup per bowl. Top with cooked brown rice (optional).
- Prep Time: 10
- Cook Time: 35
- Category: Soup
- Cuisine: american
Nutrition
- Serving Size: 1 -1/2 cups soup 1/2 cup rice
- Calories: 285 kcal
- Sugar: 6.5 g
- Sodium: 621 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Carbohydrates: 37.5 g
- Fiber: 4.5 g
- Protein: 21.5 g
- Cholesterol: 46.5 mg
