- 1 small onion, diced
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 pound ground pork
- 3 bell peppers (any color), diced
- 4 cups vegetable broth
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) fire roasted tomatoes
- 3 tablespoons Worcestershire sauce
- 2 tablespoons granulated sugar
- 1 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rosemary dried
- Pinch of nutmeg, optional
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup uncooked basmati rice
- In a large stock pot, sauté onion and garlic in oil.
- Add in the ground pork, chopping and breaking into small pieces, and cook until done.
- Add in the peppers, and continue cooking until they are tender.
- Pour in the broth, tomato sauce, diced tomatoes and Worcestershire sauce, then add the sugar, herbs, spices and bay leaves and stir until well combined.
- Stir in the rice, and bring the soup to a boil.
- Reduce heat to low, then cover and let simmer for 30-35 minutes, or until the rice is tender.
- Remove bay leaves, stir and serve hot with crackers or bread.
The original recipe for this flavorful soup can be found here.