1-Heat 1 tablespoon olive oil in a large pot over medium heat.

2-Brown the 1 lb lean ground beef seasoned with salt and pepper, then drain and set aside.

3-In the same pot, heat the remaining 1 tablespoon olive oil, and sauté the 1 small yellow onion chopped (about 1 cup), 1 cup chopped red bell pepper, and 1 cup chopped green bell pepper for 3 minutes.

4-Add 2 cloves garlic minced and cook for 30 seconds.

5-Stir in 2 cans (14.5 oz each) diced tomatoes, 1 can (15 oz) tomato sauce, 1 can (14.5 oz) beef broth, 2 1/2 tablespoons parsley, 2 1/2 tablespoons basil, 2 1/2 tablespoons oregano, the cooked beef, and additional salt and pepper to taste.

6-Bring the mixture to a light boil, then reduce heat to low, cover, and simmer for 30 minutes.

7-Meanwhile, cook the 1 cup uncooked long grain white or brown rice according to package directions.

8-Stir the desired amount of cooked rice into the soup once simmering is complete.

9-Serve warm and optionally garnish with cheddar or mozzarella cheese and fresh parsley.