Step 1: Brown the Meat
In a large stockpot over medium-high heat, cook the ground sirloin until browned. Drain any excess fat.
Step 2: Sauté the Vegetables
Add the chopped green pepper and diced onion to the pot. Cook until the onion is translucent and the pepper starts to soften—avoid browning.
Step 3: Simmer the Soup Base
Stir in the diced tomatoes, tomato sauce, and chicken broth. Add thyme, sage, salt, and pepper. Cover and simmer on low for 30–45 minutes, until the peppers are tender and the flavors are blended.
Step 4: Cook the Rice
While the soup simmers, bring 2 cups of water to a boil in a separate saucepan. Add the rice, cover, and cook until tender (about 15–20 minutes).
Step 5: Combine and Serve
Stir the cooked rice into the soup. Heat through for a few minutes and serve hot.
Storage & Freezing
Fridge: Store in an airtight container for up to 3 days. Rice will continue to absorb liquid, so add a splash of broth or water when reheating.
Freezer: Once cooled, store in a freezer-safe container with 1 inch of space at the top. Freeze up to 6 months. Thaw overnight in the fridge and simmer on low to reheat.
