In a large pot heat 1 Tbsp. olive oil over medium heat, once hot add
beef to pot and season with salt and pepper. Cook, stirring
occasionally while breaking up beef, until browned. Drain beef and
pour onto a plate lined with paper towels, set aside.
Heat remaining 1 Tbsp. olive oil in pot then add onions, red bell
pepper, green bell pepper and sauté 3 minutes, then add garlic and
sauté 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef
broth and add parsley, basil, oregano and cooked beef, then season
with salt and pepper to taste. Bring just to a light boil, then
reduce heat to low, cover and simmer, stirring occasionally, 30
While soup simmers, prepare rice according to directions listed on
package, then once soup is done simmering stir in desired amount of
cooked rice into soup*. Serve warm topped with optional cheese and
garnish with fresh parsley.
*For a thinner soup don't add all of the rice and for a thicker
heartier soup add it all. Also, if you plan on having it for
leftovers the next day then don't add the rice to the pot of soup,
just add it to each individual bowl, then reserve the rice in a
separate container in refrigerator to add to the soup the next day
(otherwise it would turn into mush).
Recipe Source: inspired by this recipe on cookingclassy