Ingredients
- ½ lb Italian pork sausage raw bulk sausage, or casings removed
- ½ lb Ground beef (lean)
1 sm Yellow Onion finely chopped
1 green bell pepper finely chopped
1 red bell pepper finely chopped
3 cloves Garlic minced
4 cups Beef broth low sodium- 2 cups Chicken broth or vegetable broth low sodium
- 1 14.5 oz can salsa-style diced tomatoes with juices; plain diced tomatoes may be substituted
- ¾ cup instant white rice dry, uncooked; a 5-minute product, not regular long-grain rice
- Kosher salt and fresh ground black pepper to taste
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Add the pork sausage and ground beef and break into small pieces. Cook for about 4 minutes, then add the onion and both bell peppers. Continue cooking for 7–10 minutes, stirring, until the vegetables begin to soften and the meat reaches 160°F (71°C), checked with a thermometer. Spoon off excess fat if needed.
- Reduce the heat slightly, stir in the garlic and cook for 30 seconds. Add both broths and the canned tomatoes with their juices, scraping up browned bits. Bring to a simmer and cook for 15 minutes, until the peppers are tender.
- Bring the soup back to a gentle boil. Stir in the dry instant white rice, cover and remove from the heat. Let stand for the rice package time, commonly 5 minutes, until the grains are tender. If using a product with different instructions, follow its directions; regular uncooked rice is not a direct substitute.
- Stir gently, taste and season with salt and black pepper. Serve promptly. Add a little broth if the soup becomes too thick as it stands.
Notes
Choose instant white rice that cooks in about 5 minutes. Regular raw white or brown rice needs a different cooking time and liquid allowance; cook it separately and add cooked rice to the bowls if using that type.
For make-ahead soup, prepare the meat-and-pepper base and add rice when serving. Rice continues absorbing broth during storage. Refrigerate in shallow containers within 2 hours and use within 3 days; reheat to 165°F (74°C). Yield is approximately 6 servings.
