Brown the beef in a large skillet on the stove. Drain the fat afterwards. This step is important.
Place the cooked beef in a large resealable bag.
Add the diced peppers and onion, garlic, tomatoes, tomato sauce, and seasonings.
Remove the air from the bag and seal. Freeze.
Stovetop cooking instructions:
Thaw.
Place the contents in a large pot on the stovetop.
Add the broth.
Cover and simmer on low for 30 minutes.
Add the rice in the last 20 minutes.
Stir occasionally to prevent the rice from sticking to the bottom.
Instant Pot instructions:
Thaw the bag contents and add them to the Instant Pot.
Cook the rice separately on the stovetop and set aside.
Add the broth.
Cover and cook on high pressure for 15 minutes. Do a natural release.
Add the rice either to the entire soup or a bit into each bowl when serving.
Slow Cooker instructions:
Thaw.
Dump the bag contents into the slow cooker.
Add the broth and rice.
Stir.
Cook on low for 3-4 hours.
Notes
An important tip: use extra lean ground beef for this soup. If you choose to use regular ground beef, be sure to drain the fat before adding it otherwise, it will have a greasy look to it and not be visually appealing. It will also not taste as good, so this is an important note for making this recipe.Chicken broth can be substituted for a lighter taste.