Step 1: Brown the Beef
In a large stockpot over medium-high heat, cook the ground sirloin until fully browned. Drain off any excess fat.
Step 2: Sauté the Vegetables
Add the chopped bell pepper and diced onion to the pot. Cook until the onion is soft and translucent and the pepper begins to tenderize. Avoid browning.
Step 3: Simmer the Soup
Stir in the diced tomatoes, tomato sauce, and chicken broth. Season with thyme, sage, salt, and black pepper. Cover and simmer on low heat for 30–45 minutes, until the peppers are tender and the flavors are well 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 & Serve
Stir the cooked rice into the soup and heat for a few minutes. Serve hot and enjoy!
Storage & Freezing
Refrigerator:
Store leftovers in an airtight container for up to 3 days. The rice will absorb liquid as it sits, so add a splash of broth or water when reheating.
Freezer:
Allow the soup to cool completely, then transfer to a freezer-safe container, leaving about 1 inch of space at the top. Freeze for up to 6 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.