6 Serves
113 Mins
Heat the olive oil in a large Dutch oven over medium heat.
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IndianVitamin E
2 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
51 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
233 mg / 1,250 mgPotassium
628 mg / 4,700 mgSodium
1370 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
5 g / 20 gCholesterol
52 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Add the diced yellow onion and minced garlic to the Dutch oven, sautéing until softened and fragrant.
Incorporate the ground beef, cooking until browned, then stir in the chopped bell peppers and assorted vegetables.
Pour in the vegetable broth and tomato sauce, then bring the mixture to a gentle boil.
Reduce heat to low, cover, and simmer the soup until the vegetables are tender.
Stir in the cooked rice and season the soup with salt and black pepper before serving.
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Nigerian