← Nouns Cooking · Soup Pot

Ingredients

• 1 tbsp Olive oil
• 450 g lean beef mince
• 1 Onion, chopped
• 2 peppers (1 red, 1 green), diced
• 2 cloves Garlic, chopped
• 800 g tinned diced tomatoes
• 400 g Passata
• 1 l Beef stock
• 1 tsp Dried oregano
• 1 tsp Paprika
• 1 tsp Brown sugar (optional)
• 150 g long-grain rice, rinsed
• 2 tbsp Parsley, chopped
• 100 g cheddar or mozzarella, grated, to serve
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium-high heat and brown the beef for 5–6 min, breaking it up. Season with salt and pepper.
2. Add the onion and peppers and cook for 5 min, until starting to soften, then stir in the garlic for 1 minute.
3. Add the tomatoes, passata, stock, oregano, paprika and sugar. Bring to a boil.
4. Stir in the rice, cover and simmer for 18–20 min, stirring now and then, until the rice is tender.
5. Taste for seasoning, stir in the parsley and serve topped with cheese.

Tips

• The rice keeps absorbing liquid; add more stock to leftovers, or cook the rice separately if you plan to store the soup.
• Check the stock label if you need it gluten-free. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

Cooking Classy The Modern Proper