1-First Step: Mise en place and heat Gather and measure all ingredients before you start. Chop the onion, red and green bell peppers, and mince the garlic. Open the cans of diced tomatoes, tomato sauce, and beef broth so they’re ready. Place a large pot on the stove and set heat to medium.

2-Second Step: Brown the beef Add 1 tablespoon olive oil to the warmed pot. Add 1 pound lean ground beef, season with salt and pepper, and cook while breaking up the beef with a wooden spoon until browned, about 6 to 8 minutes. Proper browning builds flavor through caramelization. Once browned, drain excess fat and set the beef aside on a plate. Browning first gives the soup a richer base than adding raw meat to the broth.

3-Third Step: Sauté the aromatics Return the pot to medium heat and add the remaining 1 tablespoon olive oil. Add 1 cup chopped yellow onion and both 1 cup chopped red bell pepper and 1 cup chopped green bell pepper. Sauté for about 3 minutes until vegetables begin to soften. Add 2 cloves garlic, minced, and cook 30 seconds more until fragrant. This step releases the sugars in the vegetables and deepens overall flavor.

4-Fourth Step: Build the tomato broth Pour in 2 cans (14.5 ounces each) diced tomatoes, 1 can (15 ounces) tomato sauce, and 1 can (14.5 ounces) beef broth. Stir in 2 1/2 tablespoons parsley, 1/2 teaspoon basil, and 1/2 teaspoon oregano. Add the reserved cooked beef back into the pot. Season with salt and pepper to taste. Bring the mixture to a light boil over medium-high heat so the flavors start to mingle.

5-Fifth Step: Simmer for depth Reduce heat to low, cover the pot, and simmer stirring occasionally for 30 minutes. Low, steady simmering allows the tomato base and herbs to blend with the meat and peppers for a balanced, warm flavor. If you prefer a thinner broth, lift the lid occasionally and adjust with a splash of extra broth or water.

6-Sixth Step: Prepare the rice While the soup simmers, prepare 1 cup uncooked long grain white or brown rice according to package directions. Rinsing white rice under cold water before cooking removes excess starch and prevents it from becoming gummy. For brown rice, allow extra cooking time and more liquid if cooking it directly in the soup.

7-Seventh Step: Finish and serve Stir the desired amount of cooked rice into the soup right before serving. Adding rice to each bowl individually helps prevent leftover sogginess. Ladle soup into bowls and top with shredded cheddar or mozzarella cheese if using, then garnish with fresh parsley. Serve warm with crusty bread or a simple green salad.