Peel, trim, and cut carrot into 1/4" dice. If carrot is larger than 1" in diameter, halve before dicing.

Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.

Cut ciabatta into 1/2" cubes.

Place a large pot over high heat and add 4 tsp. olive oil.

Add ciabatta and 1/4 the garlic salt (reserve remaining for soup) to hot pot. Stir often until toasted and starting to crisp, 3-4 minutes.

Remove from burner. Transfer croutons to a plate and let cool, at least 3 minutes.

Wipe pot clean and reserve.

Return pot used to make croutons to medium heat and add 4 tsp. olive oil.

Add carrots and bell peppers to hot pot. Stir often until beginning to soften, 5-7 minutes.

Add ground beef to hot pot with vegetables. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Add flour and stir until no dry flour remains.

Massage rice in bag to break up any clumps. Remove from packaging.

Add rice, 4 cups water, cream base, mirepoix base, remaining garlic salt, savory seasoning, 1/4 tsp. salt, and a pinch of pepper. Stir to combine, then bring to a simmer.

Once simmering, reduce heat to medium-low. Stir occasionally until vegetables are tender, 8-10 minutes

Remove from burner.

Plate dish as pictured on front of card, garnishing with croutons. Bon appétit!