A comforting and flavorful soup featuring green peppers, beef, and rice, perfect for a cozy meal.
Brown the ground beef in a large skillet over medium heat until fully cooked.
Drain any excess fat to keep the soup lighter.
Add the chopped onion and minced garlic to the skillet and sauté until fragrant.
Stir frequently to prevent the garlic from burning.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Use a fork to fluff the rice to maintain its texture.
Combine the cooked beef mixture, diced green peppers, celery, mushrooms, tomato sauce, diced tomatoes, and dried basil in a 6-quart slow cooker.
Stir well to ensure even distribution of ingredients.
Cook on low heat until the vegetables are tender but not mushy, about 2 hours.
Check occasionally and stir to prevent sticking.
Stir in the prepared rice and let it warm through before serving.
Ensure the rice is evenly mixed into the soup.
Serve the soup hot, garnished with fresh basil if desired.
Pair with crusty bread for a complete meal.
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