Stir the cooked rice into the soup. Cover and cook on LOW for another 30 minutes, allowing the flavors to blend together.
Step 6: Serve
Ladle into bowls and top with grated Parmesan cheese if desired. Serve hot with bread, crackers, or a simple side salad.
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A Few Old-School Tips Worth Knowing
- Want thicker soup? Reduce the broth slightly.
- Want it stretchier? Add an extra cup of broth the next day.
- Prefer classic flavor? Use all green bell peppers.
- Like a little heat? Add a pinch of red pepper flakes.
This soup is forgiving — just like the recipes we grew up with.
Make-Ahead, Freezer & Leftover Notes
This soup is even better the next day.
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Refrigerator: Keeps well for 3–4 days
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Freezer: Freeze without the rice, then add freshly cooked rice when reheating
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Reheating: Warm slowly on the stove or in the microwave, adding broth if needed
It’s the kind of recipe that quietly becomes part of your routine.
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