1 largebell pepper (red, yellow, or orange)chopped
1largebell pepper (green)chopped
1/2smallpoblano pepperseeds removed and pepper chopped
1.5-2poundstomatoes with their juiceschopped
5-6sprigsfresh oregano, leaves removedchopped
Cook brown rice according to package directions. We use 1/4 tsp salt per 1/2 cup of rice.
While rice is cooking, prepare soup. Heat 1 Tbsp canola oil in soup pot over medium heat. Once oil is hot, add ground beef and 1/2 tsp salt. Stir occasionally to break up beef, until browned. Drain fat from beef if necessary, and set browned beef aside.
Using the same soup pot, add 1 Tbsp canola oil. Heat oil over medium heat, then add chopped onion and peppers. Saute 7-8 minutes, or until fond develops. Add 1 tsp salt and garlic. Saute 1 minute. Add tomato paste and saute 2-3 minutes, stirring frequently.
Pour in chopped tomatoes. Sprinkle 1/2 tsp salt over tomatoes. beef broth and water. Bring to a boil, then lower to a simmer. Add chopped herbs. Simmer uncovered 30 minutes, stirring occasionally. Stir in ground beef. Remove from heat.
Add desired amount of cooked rice. Serve hot with crusy bread or croutons. Enjoy!
For a spicier soup, replace poblano with jalapenos or chili peppers.