Step 1

Heat oil in a large pot or dutch oven, over medium heat.

Step 2

Add ground meat and cook, stirring while breaking it up with a wooden spoon, until browned.

Step 3

Add onions, bell peppers, garlic and spices (dried basil, oregano, and smoked paprika) and sauté for another 3 minutes, then season with sea salt and pepper.

Step 4

Pour in diced tomatoes, tomato sauce, and broth. Bring it to a boil, then reduce heat to low, cover and simmer, stirring occasionally, for 15-20 minutes, or until flavors blend.

Step 5

Stir in cooked brown rice, garnish with fresh chopped parsley and serve warm. Enjoy!

Step 6

NOTE: If planing this recipe for meal prep, keep the cooked rice and soup into separate containers and only combine them before serving. Refrigerate for up to 5 days!