1-First Step: Brown the beef and prep the vegetables Start by browning 1 pound of ground beef in a skillet over medium heat. Cook it until no pink remains, then drain off the excess grease. This step matters because it gives the soup better flavor and keeps the final dish from feeling greasy. While the beef cooks, dice 1/2 onion, 1 red bell pepper, and 1 green bell pepper. If you want the peppers to stay a little firmer in the finished soup, you can add them during the last hour of cooking instead of at the beginning. That is a helpful trick if you like a little more texture.

2-Second Step: Add everything to the crockpot Once the beef is browned and drained, add it to the slow cooker along with the diced onion, red bell pepper, green bell pepper, 1 can of diced tomatoes, 1 can of tomato sauce, 1 teaspoon oregano, 1 teaspoon garlic salt, 1 tablespoon Worcestershire sauce, 1/2 teaspoon pepper, and 3 cups beef broth. Stir everything well so the seasoning spreads through the broth and tomato base.

3-Third Step: Cook low and slow Cover the crockpot and cook on low for 6 to 8 hours, or cook on high for 3 to 4 hours. The low setting gives the flavors more time to blend, which is usually the best choice if you are home all day or want dinner ready when you walk in the door. The high setting works well when you need it faster. During the last hour, taste the broth and see whether you want a little more pepper or seasoning. If you prefer firmer bell peppers, this is also a good time to stir them in if you held them back earlier. That keeps them from turning too soft.

4-Fourth Step: Prepare the rice The recipe includes 2 cups of cooked white rice, and you have two good ways to use it. The easiest method is to spoon the soup into bowls and top each serving with rice. This keeps the rice from soaking up too much broth. It is also the best choice if you plan to store leftovers and want the texture to stay nice. You can also stir the rice directly into the crockpot before serving. That makes the soup feel even heartier, especially for hungry families or a group meal. If you are using uncooked instant rice, add it during the last 30 minutes of cooking instead. Raw long-grain white rice should be used carefully because it absorbs a lot of liquid. Cooking the rice separately gives you the most control.

5-Final Step: Serve and enjoy Ladle the soup into bowls and top with the cooked rice, or stir the rice in before serving. A simple salad, crusty bread, or a side of roasted vegetables makes a nice meal alongside it. If you are serving a crowd, keep the rice in a separate bowl so people can add as much or as little as they like.