Ingredients
- 1/4 cup olive oil
- 1 large onion, diced (or 2 medium)
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 stalks celery, diced
- 1 carrot, diced
- 1 small zucchini, diced
- 1 (6 ounce) can tomato paste
- 1 (15 ounce) can diced tomatoes
- 1 tablespoon Worchestershire sauce
- 1 cup uncooked cup rice
- 1/4 cup fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper, to taste
- Chili flakes, to taste (optional)
- 2 tablespoon vinegar (I used cider vinegar)
How to Make
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Step 1: In a large pot, saute onion with olive oil until golden brown, about 10 minutes. Add the garlic and cook for 1 minute. Add the ground beef to brown, breaking it up as it cooks. Add the celery, carrot and zucchini and cook until slightly softened. Add tomato paste and cook for 1 minute.
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Step 2: Stir in diced tomatoes and roughly 6 cups of cold water (you could alternatively use chicken or beef stock, alone or in combination with water). Add Worchestershire sauce, and bring soup to a boil.
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Step 3: Once boiling, stir in the uncooked rice. Reduce to a simmer, and cooks at least until rice is tender-about 15 minutes. (you may simmer the soup longer to further develop the flavors.
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Step 4: Just before serving, stir in parsley and vinegar. Adjust seasonings to taste with salt, pepper and chili flakes.
We hope you enjoy this recipe!
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